Squid – Calamares Andaluces

make 4 servings

Ingredients

1 kg squid

Flower

Salt

Vegetable oil

1 Lemon

Alioli

The squid are among the coleoidea family. Others Coleoides are cuttlefish and octopus. It is really worth buying the squid fresh for this dish. Homemade tastes best.

Cleaning the squid:

Remove the eyes, mouth, digestive tract and tentacles that are attached to the head. This is done by pulling and introducing the finger into the squid to separate viscera. Cut and reserve the tentacles, throw the eyes, mouth and digestive tract.

Separate the wings under running cold water and reserve along with the tentacles.

Remove the dark or violet skin with the help of a little water.

Turn the squid’s bag inside out like a glove and wash it very well removing the remaining viscera.

Dry well.

Preparation:

Cut the squid into 1 cm wide rings.

Mix the flour with a pinch of salt. Roll the squid rings and pieces in flour.

Heat fryer to about 180 degrees and let the squid slide carefully into the oil. The squid can also be fried in a pan with plenty of oil.

They are golden brown, remove from oil and drain on kitchen paper.

Aioli or aïoli is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal.

Serve with garlic mayonnaise and lemon wedges.