Andalusian style calamari is one of the typical Andalusian tapas. Who does not like good calamari, and if they are battered, crispy on the outside and tender on the inside, even better! This dish that I share is very versatile, since we can prepare it as a tapa but also as a side dish or as a main course.
The Andalusian-style squids have a simple batter, since we can buy a special flour to batter and that’s it. However, throughout the recipe we indicate what to use if we do not have it. Likewise, this dish is ideal for children to eat fish, in this way they usually like it a lot. Without further ado, we are going to see how to make Andalusian style calamari, a dish of tender, juicy and delicious calamari.
Ingredients to make easy Andalusian-style squid:
- 500 grams of calamari
- 1 package of special flour for coating
- 1 glass of olive oil
- 1 pinch of salt
- 1 lemon
How to make easy Andalusian squid:
- The first thing will be to clean the squid well. To do this, we remove the guts, the tentacles and the ink, which we can reserve to prepare black rice. We wash the squid and cut them into slices or rings. This step can also be done at the fishmonger if you prefer.
- Salt the squid, put them in a bowl and add the flour to coat the fish. If we do not have special flour for coating, we can use wheat flour that we have at home. And to make gluten-free Andalusian calamari, don’t miss this other recipe.
- Now, to cook the fried Andalusian calamari, we put a deep frying pan on the fire, or a deep fryer, with plenty of olive oil. When it is hot, we transfer the battered squid to the pan and fry.
- Once fried, take them out and leave them on kitchen paper to drain the excess oil. And they will be ready to eat! This Andalusian style calamari recipe is so easy, fast and delicious that we can prepare it whenever we feel like it. The result is a plate of delicious fried squid, which we can accompany with homemade mayonnaise and a squeeze of lemon. And if we have frozen fish, we can make frozen Andalusian squid without problem, we just have to let them thaw, dry the excess water and follow the recipe. More recipes in my blog cooking with Monte.
