Stuffed Baby Squid with a Crispy Coating
This delightful dish calls for baby squid because larger squid can become too tough when fried. The frying process should be done at the very last moment, but the squid can be stuffed in advance. It's a highly popular tapa that's sure to please your palate.
Ingrediënten
Serves: 4
- 1 ¼ pounds baby squid with tentacles each body about 2 inches long, cleaned
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 garlic clove finely chopped
- ¼ pound Serrano ham Spanish cured mountain ham or prosciutto, finely chopped
- ⅛ teaspoon ground paprika
- 2 teaspoons finely chopped fresh flat-leaf parsley
- Kosher or sea salt
- Freshly ground black pepper
- 1 teaspoon dry white wine
- 4 teaspoons bread crumbs
- Olive oil for frying
- 2 large eggs lightly beaten
- All-purpose flour for dredging
Instructies
- Start by removing the tentacles from the squid and leaving the bodies in one piece.
- Ensure the tentacles and bodies are completely dry, both inside and out, to prevent splattering during frying.
- Finely chop the tentacles and keep the bodies whole.
- In a medium skillet over medium heat, heat the olive oil.
- Add the chopped onion and garlic, and cook while stirring until the onion becomes wilted and transparent, which should take about 5 minutes.
- Add the tentacles and ham, and continue cooking and stirring for an additional 2 minutes.
- Remove the skillet from the heat and stir in the paprika, parsley, salt, pepper, wine, and bread crumbs.
- Fill each squid body with the tentacle mixture.
- Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
- Alternatively, you can use a deep fryer set to 365°F.
- To check the oil's readiness, drop a cube of bread into it.
- If it turns light brown in 60 seconds, the oil is ready.
- Place the beaten eggs and flour in separate shallow bowls.
- Dredge each stuffed squid in the flour, dip it in the egg, and carefully place it in the hot oil.
- Fry in batches to avoid overcrowding.
- Reduce the heat to medium and cook, turning occasionally, until the squid turn lightly golden, which should take about 2 minutes.
- Be careful not to overcook, as overcooking can make the squid tough.
- Use a slotted spoon to transfer the crispy-coated squid to paper towels for draining any excess oil.
- Season them with salt and serve your stuffed baby squid hot.
- Enjoy!
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