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Fried Calamari with Romesco sauce

Madrid

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 starter

Preparation time

10 minutes

Cooking time

about 3 minutes

Allergens

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

  1. 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.
  2. Whizz to a paste, then drizzle in the extra virgin olive oil and blend until smooth. Season to taste and transfer to a bowl.  
  3. 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. 
  4. 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.
  5. 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.

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