13 Mar Chipirones
Small squids up to 15 cm long – 1/2 kg
Extra Virgin Olive Oil 6 Tbsp
Garlic to taste
First defrost the squid, wash with running water, remove skin. Then turn each inside out to clean from the insides and rinse again. The squid should be dried with a paper towel.
We will fry them in olive oil. To do this, fill it in a large wide pan. Heat the oil to the point where a clove of garlic thrown there begins to hiss. The garlic juice comes out and boils on contact with olive oil. Put the squid in a pan at a distance of 3 cm from each other, fry very quickly – 3 minutes on each side. Ready fried squid should have a golden crust on all sides, it smells nice and is moderately juicy.
You can also make a sauce for squid:
Fry chopped onion and 2 cloves of garlic in olive oil in a deep skillet. Introduce a couple of tablespoons of flour and mix quickly, then pour 1/2 cup of white wine. Boil to evaporate alcohol, add tomato paste to taste to a semi-liquid consistency, salt and pepper. Put out the sauce a little more and you’re done.