Squid Fried in Olive Oil with Smoked Pimentón and Garlic Mayonnaise
The perfect seafood starter dish from Rick Stein. This fried squid recipe is delicious served with smoked pimenton paprika, fresh lemon wedges and garlic mayo.
From the book
My Kitchen Table: 100 Fish and Seafood Recipes
Rick Stein's easy, classic fish dishes
Learn to cook fish perfectly with simple instructions
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Introduction
Dust the squid in a coarse flour to give a nice crisp texture. In Spain, the country this recipe originates from, there is a flour specially milled for frying – harina de trigo; fine-ground semolina is the closest we can get to it here.
Ingredients
| 250g (9oz) | cleaned squid (pouches and tentacles) |
| Olive oil, for shallow- frying | |
| Harina de trigo, fine-ground semolina or plain flour, for dusting | |
| Lemon wedges, to serve | |
| For the smoked pimentón mayonnaise: | |
| 2 | garlic cloves |
| 200g (7oz) | mayonnaise |
| 1 tsp | smoked pimentón (Spanish paprika) |
Essential kit
You will need a deep-sided frying pan.
Method
To make the smoked pimentón and garlic mayonnaise, put the garlic cloves onto a chopping board, sprinkle with a large pinch of salt and crush into a smooth paste with the flat side of the blade of a large knife. Stir into the mayonnaise along with the smoked pimentón and a little more salt to taste, and set aside for a few minutes to allow the flavours time to develop.
Cut the squid pouches across into thin rings and separate the tentacles into pairs. Spread the rings and tentacles out onto a tray and season lightly with salt and pepper.
Pour olive oil into a large, deep frying pan to a depth of 1cm (½in) and heat to 190°C/375°F over a medium-high heat. Toss the squid in the harina de trigo, semolina or flour, knock off the excess and leave for 1–2 minutes so that the flour becomes slightly damp. This will give it a crisper finish.
Shallow-fry the squid in small batches for 1 minute until crisp and lightly golden. Drain briefly on kitchen paper, transfer to a warmed serving dish and repeat with the remaining squid. Serve hot, with the smoked pimentón and garlic mayonnaise and lemon wedges.
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