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Fried Calamari with Romesco sauce

Madrid

Fried Calamari with Romesco sauce

Fried calamari with romesco sauce are perfect as an appetizer. If you make a sandwich with them you will enjoy them like people from Madrid do.

Serves

6 as a starter

Preparation time

10 minutes

Cooking time

about 3 minutes

Allergens

Ingredients

  • 700 g squid ring
  • 50 g plain flour, seasoned with salt and freshly ground black pepper
  • 1 litre La Española Light in Colour Olive Oil, for deep frying

For the Romesco:

  • 75 g ground almonds
  • 15 g stale breadcrumbs
  • 2 cloves garlic, roughly chopped
  • 12 mild Peppadew piquanté peppers, drained
  • 1½ tsp sweet smoked paprika
  • Squeeze of lemon juice
  • 2 tbsp red wine vinegar
  • 80 ml La Española Extra Virgin Olive Oil 
  • Salt and freshly ground black pepper

To Serve:

  • Lemon wedges

Directions

  1. Place the ground almonds and breadcrumbs in a food processor and pulse until combined.
  2. Add the garlic, peppers, paprika, lemon juice and the red wine vinegar. 
  3. Whizz to a paste, then drizzle in the extra virgin olive oil and blend until smooth. Season to taste and transfer to a bowl. 
  4. Pour the olive oil into a deep pan. Heat over a medium heat until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds. 
  5. Toss the squid in the seasoned flour, then cook the squid in batches in the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
  6. Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the squid has been cooked. Serve with the romesco and a squeeze of lemon juice.

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