Fried Calamari with Romesco sauce
Fried calamari with romesco sauce is the perfect dinner party appetiser and a true Spanish delicacy. This delectable dish blends fresh calamari with a smoky Romesco sauce for a beautiful taste sensation.
Serves
6 as a starterPreparation time
10 minutesCooking time
about 3 minutesAllergens
Ingredients
- 700g squid ring
- 50g plain flour, seasoned with salt and freshly ground black pepper
- 1 litre La Española Mild & Light Olive Oil, for deep frying
For the Romesco:
- 75g ground almonds
- 15g stale breadcrumbs
- 2 cloves garlic, roughly chopped
- 12 mild piquanté peppers, drained
- 1½ tsp sweet smoked paprika
- Squeeze of lemon juice
- 2 tbsp red wine vinegar
- 80 ml La Española Extra Virgin Olive Oil Mild Flavour
- Salt and freshly ground black pepper
To Serve:
- Lemon wedges
Directions
- Place the ground almonds and breadcrumbs in a food processor and pulse until combined. Add the garlic, peppers, paprika, lemon juice and the red wine vinegar.
- Whizz to a paste, then drizzle in the extra virgin olive oil and blend until smooth. Season to taste and transfer to a bowl.
- Pour the La Española Mild & Light Olive Oil into a deep pan. Heat over medium until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds.
- Toss the calamari in the seasoned flour, then cook the calamari in batches in the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
- Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the calamari has been cooked. Serve with the romesco sauce and a squeeze of lemon juice.