European
Spain - Starters
Chipirones a la Andaluza
Chef's Menu Description
Crispy Andalusian fried baby squid: tender whole baby squid lightly dusted in hard wheat semolina flour and flash-fried in smoking olive oil with sea salt and lemon wedges.
Ingredients
- • 500g fresh baby squid (chipirones), cleaned, leaving bodies and tentacles whole
- • 150g Spanish durum wheat flour (harina de fritura o sémola fina)
- • Mild olive oil or sunflower oil for frying
- • Coarse sea salt and lemon wedges
Preparation Steps
1
Phase 1
Thoroughly dry the cleaned baby squid on paper towels. Squid must be bone dry to prevent oil splattering and ensure a shatteringly crisp crust.
2
Phase 2
Toss squid in durum wheat flour, then shake vigorously in a wire sieve to knock off every trace of excess loose flour.
3
Phase 3
Heat oil to 190°C in a deep fryer or deep skillet. Drop squid in small batches and fry for just 90-120 seconds until golden, curled, and crunchy.
4
Phase 4
Drain on paper towels, sprinkle with coarse sea salt, and serve instantly with lemon wedges and alioli.