Spanish-style battered squid
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
View full classification 19 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Appetiser · Starter
Appetiser · Lunch
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Squid cut into rings 300 g
- Water very cold 125 ml
- Milk 125 ml
- Baking powder 5 g
- Flour 170 g
- Extra virgin olive oil for frying; estimated absorption 70 ml 700 ml
- Salt 5 g
Method
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Open the squid rings, cut them into thin strips and dry very thoroughly.
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Mix the milk and cold water with the flour, baking powder and salt to make a smooth batter.
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Heat the olive oil to 180°C. Dip each strip of squid in the batter and fry in small batches without crowding the pan.
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When golden, drain the squid on a rack or kitchen paper and serve immediately.
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