Tapas: Calamares Fritos - Fried Squid
recipe has been reproduced with the kind permission
site is the work of Steve and Carole who have retired
to the good life in Spain and are passionate about their
is a whole lot more to find out about Tapas on the web
site as well as more information about Spanish food.
Want to know about Sapnish sherry? Have a look at the
web site: Proper-Spanish-Tapas.com
cant go anywhere in Spain without coming across
tapas of fried squid. Forget the rubbery rings you may
have experienced elsewhere on your travels, properly
cooked, fresh squid is meltingly tender in the middle
and crunchy and lemony on the outside. Do give it a
go, but make sure your squids are fresh and that they
didnt die of old age.
medium-sized fresh squids
3 tablespoons flour
½ teaspoon salt (or to taste)
freshly-ground black pepper
a couple of eggs, beaten
olive oil (for frying)
1 lemon, cut into wedges
prepare and clean the squid, pull the tentacles gently
away from the hood. This should bring out the intestines
and discard the beak, cut off the tentacles from the
gut and remove the soft bone from the hood.
the hood and tentacles under cold running water. Pull
the skin away from the hood while doing this and discard
the body into rings of about 1 cm (½ inch) and the
tentacles into bite-size pieces.
the flour, salt and pepper and coat the rings and
tentacles in the mixture.
dip them in the beaten egg and fry them in very hot
oil until golden.
and drain on absorbent kitchen roll.
with the lemon wedges and some extra seasoning if