Squids with Romesco sauce
| Prep-time | Bake-time | Servings | Difficulty |
|---|---|---|---|
| 5 min | 5 min | 4 people |
Method
- Place all the ingredients for the sauce in a blender and blend until they are well mixed. Set aside.
- In a bowl, mix the two flours and the salt, add the squid and bread.
- In a large deep-frying pan placed over high heat, heat enough oil to cover a layer of squid rings.
- Place the squid rings in a colander, shake them to remove the excess flour and separate them from each other.
- Add a few rings to the hot oil, taking care not to let them stick with each other. Put in a few pieces at a time, so as to keep the oil temperature from dropping. Fry for 1-2 minutes. Remove with a slotted spoon and place on absorbent paper.
- Serve the squid rings with the Romesco sauce.
