Ingredients to make Andalusian-style calamari without gluten:
- 300 grams of squid rings
- Chickpea flour
- Salt
- oil for frying
- 1 lemon
How to make Andalusian-style squid gluten-free:
- We begin this recipe for gluten-free Andalusian calamari by draining the squid rings very well and salting them to taste.
- We pass them through the flour. We want to get a crunchy coating, nothing more, and we can get a gluten-free crunchy batter. We do not want the flavor of the squid to mask, which is the protagonist of the dish, not the batter, so after going through the flour we shake them a bit to remove the excess.
- When the fryer oil is hot to the right temperature, add the gluten-free battered squid rings. It is better not to add too many at once, so that they do not stick together and spoil the frying. Depending on the size of the fryer (you can also make them in a frying pan if you don’t have one, obviously) we will add more or less than once.
- We keep an eye on the gluten-free battered squid and after a few minutes, when we see that they have the right browning to our liking (this type of flour gives them a particularly beautiful and appetizing color) we take them out and place them on a plate with kitchen paper so that they absorb the excess oil and thus have a crispy and light fry, not very greasy.
- Finally, we place the gluten-free Andalusian calamari on the serving tray and, squeezing a lemon, add a splash of the juice on top to give the final touch, so that they are perfect. You will see what a real delight!
