Andalusian Style Squid
Ingredients
- 800 gLoligo vulgaris (cleaned and cut into rings)
- 250 gWheat flour (for coating + mixed with wheat flour)
- 1,000 mlPeanut oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 1 pinchGray sea salt (for seasoning)
Method
Tender squid rings under a thin, crispy flour crust. A squeeze of lemon cuts through the richness of the fry for a clean, balanced bite.
- 1
Clean the squid under cold water. Cut the bodies into 1.5 cm wide rings. Dry them perfectly with a cloth: moisture is the enemy of crispiness.
- 2
Salt the rings. Mix the wheat flour and the special frying flour. Coat the rings in this mixture. Shake them in a colander to remove the excess: we want a veil of flour, not a thick batter.
- 3
Heat the oil to 180°C. Immerse the squid in small quantities. When the crust is golden and rigid under the tongs, remove them. This takes about 2 minutes.
- 4
Drain on paper towels. Serve immediately with lemon wedges to provide the necessary acidity.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer, otherwise the oil temperature drops and the squid becomes rubbery.
- The squid is cooked when the steam escapes less violently from the oil.
How long does this dish keep?
Consume immediately. Fried food does not wait, it softens.
