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03 Aug Assorted squid rings: 3 Spanish recipes

Take a whole squid. Pull the head and pull out the insides along with it. Pull out the spine plate and tear it off with our hands or cut off the fins. If something is left inside, also clean it out. Peel off the skin of a purple color. We should get a “stocking” of the squid’s body. It should be washed well with water, and be sure to dry it and cut into rings with a thickness of a centimeter and a half. The tail will turn out to be too small rings, so we will leave it, fins and tentacles (also removing the skin from them beforehand) in the freezer for other seafood dishes. The resulting rings are divided into 3 parts.

Next, put a little wheat flour in a bag, put dry squid rings there again (the first part), wrap and shake them so that they roll properly. At this time, you can put the olive oil for deep frying to heat up in a deep frying pan. Then you need to get them and shake off the excess flour (put them in a slotted spoon and knock, for example). Gently dip the rings in the oil with tongs and fry until golden brown for a few minutes. We do not forget to turn it over in the process. We spread it on a paper towel to drain the remaining oil. That’s it, we have a portion of calamares al andaluza.

The second portion will be calamares a la Romana. Here you need to first beat 2 eggs, then repeat everything the same as above: dip the rings in flour, then in the egg thoroughly, fry in oil – and you’re done.

And the third portion is prepared immediately-empanizado, that is, in breadcrumbs. The same beaten egg is salted and add your favorite spices if desired. We prepare a plate of breadcrumbs. The remaining rings are again rolled in flour in the same package, shake off the excess. We will dip it in the egg, in the breadcrumbs and put it back in the oil. They will burn faster than the previous ones, so the breaded squid should be quickly turned over. Fry faster in hot oil. Serve with lemon or lime slices.

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