Hola amigos!

This week I bring you one of the most famous Spanish Tapas. A starter full of flavor easy to find any time of the year in most Tapas Bars and "Chiringuitos" around the country.

At the end of October big size Squids arrives to the fish market , is the best month to cook this delicacy of the sea. It can be cooked in many ways, you will find big number of Spanish recipes where the Squid is King; as "Arroz Negro", "Calamar a la Plancha" or "Calamares en su Tinta". But today, I am going to show you how to do crispy and golden fried squids.

Do not forget to add to your shopping list lemons and mayo because the Calamari are accompanied by lemon wedges and even some dipping sauce such as aioli or lemon mayo.

Squid

But the most important thing about this tasty recipe is the main ingredient. Try to get a fresh squid in your fishmonger; the texture and taste are something else. If not, a frozen squid is usually a good alternative.

Things to bear in mind to make perfect frying

When I talk about perfect frying, I'm talking about a well-cooked, crispy, and not much fat absorbed. That's why I think it's essential for you to know these little tips.

Flour

I have used chickpea flour mixed with strong wheat flour. Chickpeas flour has high agglutinate power. It will make the Squid rings very crispy and with little absorbed fat.

Olive Oil

The ideal oil temperature for frying, according to purists, is 180 degrees. In the case of low acid oils such as sunflower oil or other oils, toxins may be released at specific temperatures. For this reason, oils with high acidity are recommended, as they can withstand high temperatures better and retain their properties for a more extended time. I recommend using at least a 0.4 acid olive oil. And if you can afford it, use extra virgin olive oil as I have done. The result is impressive.

Temperature and time

As we have said, we are looking for a fried squid with little oil absorption and crispy. For this, the Squid must be in the oil for just the right amount of time. That is why the oil temperature must be high, so the Squid is cooked in a minute or two maximum.

Ingredients for 4 Tapas

1. Squid 2 u, 700 g.
2. Chickpeas flour 50 g.
3. Flour 50 g.
4. Extra Virgin Olive oil 700 ml.
5. Salt
6. Lemon

Preparation

We star cleaning the Squid.

1. Grasp the squid body with one hand and, with the other hand, pull the head and tentacles in the opposite direction to separate them.
2. Cut above the eyes of the Squid and keep the tentacles. Throw away the guts, but if you want to keep the Squid's ink, you will have to separate it from the guts.
3. At the base of the tentacles is the Squid's mouth, remove and discard it.

1. Extract the fins from the Squid by pulling them outwards and removing the skin.
2. Raise the skin from the Squid and remove the transparent sheath inside.
3. Rinse the Squid under the tap and if there is any skin or guts stuck remove it.
4. Dry it well and cut it into rings.

1. Mix the two types of flour in a container.
2. Put the squid rings in the flour and coat them well.

1. Then, with a sieve's help, eliminate the excess flour.

1. Deep fry them in extra virgin olive oil at 180 degrees for 1 minute approx. Make sure the olive oil is scalding when you through the squids rings in.

1. When they are ready and golden brown, take them out from the fryer and place them on kitchen paper to dry them from the oil.
2. Salt them and serve with lemon wedges.

Don't waste time and ask your fishmonger. You will see how easy and delicious this recipe is.

Have a Tasty Day!