Calamares Fritos
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- 500 gr small to medium sized squid
- flour
- olive oil for frying
- lemons
- salt
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Wash the squid carefully, remove the cartilage and the
intestines. Cut the pouch-shaped bodies in rings. Dry the rings and the
tentacles with absorbent paper, dredge in flour and shake off superfluous
flower. Heat a large quantity of olive oil in a deep
fryer. Fry the squid in the hot oil until golden brown, but never overcook
them. Drain on absorbent paper, sprinkle with a little salt and serve with
slices of lemon.
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Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
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