The Spanish are experts at frying fish and the trick is to use ‘harina de trigo’ which is slightly coarser than usual flour and gives a crisp golden finish. This dish is extremely versatile, it is perfect as a tapa, starter or main meal when served with a fresh salad.
You will need:
300g cleaned squid rings
Harina de trigo or plain flour
Salt and black pepper
250g mayonnaise
3 cloves garlic
1 teaspoon hot smoked paprika
How to cook:
1. Place the flour onto a plate and season with salt and pepper, dust the squid in the flour ensuring an even coverage and shake of the excess then place onto a plate.
2. Pour the olive oil in a large deep frying pan (to roughly 1cm in depth) and heat until just before it smokes.
3. Fry the squid in the oil a few at a time until crisp and golden, about 5 minutes, then drain on kitchen paper before transferring to a serving dish.
4. Serve with lemon wedges and the spicy mayonnaise which is made by peeling and crushing the garlic and mixing with the mayonnaise. Then add a teaspoon of hot smoked paprika to the mayonnaise and mix well.
Andalucian fried squid with alioli
Paella de Calamares
A really quick and easy paella and an exciting way to enjoy fresh squid rings. Ideal as a hearty lunch or served up as a spectacular tapas dish.
You will need:
500g squid rings
3 tablespoons olive oil
1 medium onion
4 cloves garlic
1 medium green pepper
2 medium tomatoes
200g paella rice
small glass fino sherry
3/4 litre fish stock
1/4 teaspoon saffron
handfull chopped parsley
salt and pepper to taste
How to cook:
1. Clean the squid rings under running water, pat dry and then transfer to a plate. Season with salt and pepper and set aside.
2. Peel and chop the onion and garlic as small as you can, deseed the pepper and chop into small pieces, finely dice the tomatoes.
3. Heat the oil into a medium paella pan, add the onion, garlic and green pepper and cook gently for 5 minutes. Then add the tomatoes and cook for another 5 minutes.
4. Add the rice to the pan and cook for about five minutes, then add the sherry and cook for a few minutes, stirring.
5. Add the squid, fish stock, saffron and parsley (leaving a little aside to garnish) then lower the heat and cook for about 20-25 minutes until the rice has absorbed the stock and is soft and tender.
6. Serve with lemon wedges and a parsley garnish.
Spanish Drinking Chocolate
Not strictly a tapa but pure indulgence from Spain. Spanish drinking chocolate is a little different.... Two types both as famous as each other are "Cola Cao" and "Chocolate a la Taza"
Cola Cao is the same as the likes of many good drinking chocolates but infinitely better with hints of orange, a real favourite with kids and adults alike cola Cao has been around for decades.
Our recipe however is for Chocolate a la Taza or "thick" Spanish drinking chocolate. The chocolate comes in powdered form or in a bar. Here we are using Caoflor chocolate powder.
1) Heat 1/2 pint of milk in a pan
2) Add 6 table spoons of chocolate powder
3) Stir occasionaly for 10 minutes until chocolate becomes thick
Enjoy!
Serving tips: Any sweet biscuit can be used but for the real Spanish experience try "magdelenas" (similar to soft muffins) or "Rollitos" a sweet biscuit that goes great with this chocolate - In Madrid, for the perfect thick chocolate the Rollito should stand up in the chocolate. Churros are the favourite for dipping - a typical Spanish breakfast, churros are similar to pancakes but elongated into a stick to be dipped into the warm chocolate....bliss!
Go on... indulge yourself
Morcon Tapas
Real simple tapas! "Morcon"is one of the lesser known Spanish charcuterie products - a hidden gem if you like as the flavour is fantastic. Laced with cinnamon and packed with herbs and spices this round sausage looks similar to haggis.
Can be sliced thinly or in chunks. Below is a perfect complimentary tapa, the combination of flavours work superbly and very easy to make.
Drizzle some olive oil over the meat and serve up with a deep Rioja. Any olive will do but home preserved or olives in garlic or lemon really add to the combination.
Enjoy...!
