Margi Cintrano
Washing Up
A favorite in Spain as well as Greece and Italy, here is a traditional Mediterranean preparation for fried Calamari.
1 pound fresh squid
1 tsp paprika sweet
a pinch of paprika or cayenne flakes piquant
1 tsp salt
1/4 tsp blk pepper grounded
1 cup = 4 ounces of Chickpea flour or All Purpose Flour
2 eggs beaten
3 cups olive oil extra virgin
lemons quartered or halved
1) have squid cut into narrow rings and dry on absorbent paper towels after washing
2) place paprikas, cayenne, salt, pepper and flour in a firm heavy paper bag
3) add squid and flour lightly and evenly
4) then, one by one, dip into the beaten eggs and flour a second time
5) fry the squid in hot oil for 25 seconds
6) strain and drain on paper towels
Serve with ali oli mayonnaise or romesco sauce
and lemon.
Margaux Cintrano
1 pound fresh squid
1 tsp paprika sweet
a pinch of paprika or cayenne flakes piquant
1 tsp salt
1/4 tsp blk pepper grounded
1 cup = 4 ounces of Chickpea flour or All Purpose Flour
2 eggs beaten
3 cups olive oil extra virgin
lemons quartered or halved
1) have squid cut into narrow rings and dry on absorbent paper towels after washing
2) place paprikas, cayenne, salt, pepper and flour in a firm heavy paper bag
3) add squid and flour lightly and evenly
4) then, one by one, dip into the beaten eggs and flour a second time
5) fry the squid in hot oil for 25 seconds
6) strain and drain on paper towels
Serve with ali oli mayonnaise or romesco sauce
and lemon.
Margaux Cintrano