This classic tapas dish is served just about everywhere in Spain and is ever so simple and quick to make. The batter is deliciously light. The way to make the squid tender is to buy them small and not cook them for too long.
SERVES 4
500 g/1 lb. small squid, or 150 g/ 6 oz. cleaned squid tubes
2 eggs
Plain/all-purpose flour, for coating
Sea salt
Olive oil, for frying
1 lemon, cut into wedges, to serve
An electric deep-fryer (optional)
To clean the squid, pull the head away from the body (tube). Rub your thumb down the length of the tube and lever off the wings and discard. Remove the translucent quill inside and rub the pinky skin off the outside. Wash well under cold water. Cut the tubes into 1-cm/½ inch slices.
Put the eggs in a bowl, add 2 tablespoons water and beat well. Put the flour on a plate and sprinkle generously with salt. Working on one at a time, dip the squid rings into the egg mixture, then into the flour, making sure they are well coated. Set aside.
Fill a saucepan or deep-fryer one-third full of oil or to the manufacturer’s recommended level and heat to 195°C (380°F) Cook the squid rings in batches until golden brown. Make sure the temperature remains the same for each batch. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes, then serve with the lemon wedges.
Excerpted from Tapas published by Ryland Peters & Small (CAN $19.95). Photography © Ryland Peters & Small. Used with permission from the publisher.
This original recipe article first appeared in the Spring 2019 issue of City Style and Living Magazine.
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