Fried Calamari with Romesco Sauce
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Ingredients
- 25 oz squid
- 2 oz plain flour, seasoned with salt and freshly ground black pepper
- 2 pints La Española Mild & Light Olive Oil, for deep frying
- For the Romesco:
- 2 1/2 oz ground almonds
- 1/4 cup stale breadcrumbs
- 2 cloves garlic, roughly chopped
- 12 mild Peppadew piquanté peppers, drained
- 1½ tsp sweet smoked paprika
- Squeeze of lemon juice
- 2 tbsp red wine vinegar
- 1/4 cup La Española Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- Lemon wedges
preparation
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1.
Place the ground almonds and breadcrumbs in a food processor and pulse until combined.
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2.
Add the garlic, peppers, paprika, lemon juice and the red wine vinegar.
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3.
Pour the olive oil into a deep pan. Heat over a medium heat until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds.
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4.
Toss the squid in the seasoned flour, then cook the squid in batches in the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
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5.
Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the squid has been cooked. Serve with the romesco and a squeeze of lemon juice.