Andalusian Style Squid

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 769
• Protein: 35 g
• Carbs: 52 g
• Fat: 46 g

Ingredients

• 800 g Loligo vulgaris ( cleaned and cut into rings )
• 250 g Wheat flour ( for coating + mixed with wheat flour )
• 1000 ml Peanut oil ( for frying )
• 2 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 1 pinch Gray sea salt ( for seasoning )

Instructions

1. Mollusk preparation

   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. Coating

   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. Frying

   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. Finishing

   Drain on paper towels. Serve immediately with lemon wedges to provide the necessary acidity.

Chef's tips

• 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.

Storage

Consume immediately. Fried food does not wait, it softens.