Panfried babysquid with black allioli


800 g little squid

100 g flour

100 g bread crumbs

oil for deepfrying

1 egg


frozen squid ink

1 garlic clove

olive oil[/one_third][two_third_last]Preparation

Rinse the squids carefully to clean them. Take the arms out from the mantle and cut the mantle in slices, about 1/2 inch thick. Season with salt and let them drain on a drainer over a bowl.

To make the black allioli, in a narrow and high recipient, and with the hand mixer, blend the garlic with the oil (about 120 g) and salt, until the garlic is dissolved. Pour in a jar, and put the egg in and blend. Add, little by little, the olive oil, never moving the hand mixer from the bottom. When you have nearly added all the oil in, pour in the ink. Blend until the ink is mixed and keep in the fridge until serving.

Just before eating them, heat the oil for deepfrying. Put the flour and bread crumbs in a plate and mix well. When mixed, and when you have the oil prepared to deepfry, coat the squid pieces with this mixture, removing the excess of flour with a colander. Deepfry inmediately until they are golden brown. Remove the excess of oil and serve inmediately with the black allioli and a lemon wedge. [/two_third_last]


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