Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 15 min
Servings: serves 6 to 10
Recipe By: Michal Haines
From: The Spice Kitchen
Used with permission of Interlink Publishing Group
Other Mediterranean
Other Seafood
Other Mediterranean
Other Seafood
Spiced Spanish Squid
Ingredients
1 pound squid, cleaned and cut into pieces
grape seed oil for frying
2 1/2 cups ground almonds
2 teaspoons Spanish smoked sweet paprika
2 teaspoons salt
2 tablespoons whole coriander seeds, toasted and finely ground
2 teaspoons freshly ground black pepper
2 teaspoons whole allspice berries, finely ground
zest of two limes
2 eggs, beaten
grape seed oil for frying
2 1/2 cups ground almonds
2 teaspoons Spanish smoked sweet paprika
2 teaspoons salt
2 tablespoons whole coriander seeds, toasted and finely ground
2 teaspoons freshly ground black pepper
2 teaspoons whole allspice berries, finely ground
zest of two limes
2 eggs, beaten
Directions
Pat dry the squid.
Heat a deep fryer to 350 degrees F. Alternatively, heat enough grape seed oil in a frying pan for shallow frying.
Combine the dry ingredients and lime zest in a bowl or plastic bag. Place the beaten egg in a separate bowl. Dip the squid into the beaten egg, a few pieces at a time, then into the dry mix. If you are using a plastic bag, add all the squid and then shake the bag about to evenly coat.
Fry the squid in small batches for about 2 minutes, taking care not to overcrowd the pan, until brown and crisp.
Drain on paper towels and serve with an aioli as part of a finger-food experience.
Heat a deep fryer to 350 degrees F. Alternatively, heat enough grape seed oil in a frying pan for shallow frying.
Combine the dry ingredients and lime zest in a bowl or plastic bag. Place the beaten egg in a separate bowl. Dip the squid into the beaten egg, a few pieces at a time, then into the dry mix. If you are using a plastic bag, add all the squid and then shake the bag about to evenly coat.
Fry the squid in small batches for about 2 minutes, taking care not to overcrowd the pan, until brown and crisp.
Drain on paper towels and serve with an aioli as part of a finger-food experience.
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