Calamares fritos

500 gr small to medium sized squid flour olive oil for frying lemons salt

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.

Aceitunas Sevillanas
Albóndigas
Anchoas marinadas
Calamares fritos
Champiñones
Croquetas de pollo
Dátiles rellenos
Gambas pil-pil
Mejillones
Pinchitos
Traveses de cerdo
Vieires a la Gallega