Fried Calamari, Spanish Style! Like a Pro Chef!

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients, while cornstarch is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

Get a heavy bottom pot on the fire and start bringing the oil up to temperature.

Take a clove of garlic, mince it, and turn it into a paste using a knife or a microplane.

Add a decent amount of squid ink to the aioli mixture and taste, adding salt as needed.

Prepare the baby squid by separating the head and body, removing the beak, and cleaning the innards.

Dry the squid off before putting them in the flour mixture.

In a bowl, mix flour, salt, and black pepper together.

Ensure the oil is at a temperature between 180°C to 200°C before dredging the squid.

Dredge the squid in the flour mixture, shaking off the excess flour before frying.

Fry the squid in batches until they start to float and are golden brown, about several minutes.

Remove the squid from the oil, shake off excess oil, and place them on a tray lined with paper towels.

Immediately sprinkle the fried squid with salt after removing them from the oil.

Cut a lime into wedges for garnish and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens