Squids rings with Romesco sauce

seafoodLovers
Prep-time Bake-time
10 min 20 min
Difficulty
Servings
4 people

INGREDIENTS

For romesco sauce:
  • 350g Ktima Barba Yianni red roasted peppers
  • 1 cup Ciao chopped tomatoes
  • 1 cup almonds
  • 1/4 cup Ardo parsley
  • ½ cup Chorio extra virgin olive oil
  • 2 tsp Ardo garlic diced
  • 1/2 Juice from ½ lemon
  • 1 tsp Maldon salt
  • 1 tsp Maldon ground pepper
For the Squid:
  • 1kg foodhaus squid rings
  • 1 cup village flour
  • 1 cup corn flour
  • 1 tsp Maldon salt
  • oil for frying

METHOD

1. Place all the ingredients for the sauce in a blender and blend until they are well mixed. Set aside.

2. In a bowl, mix the two flours and the salt, add the squid and bread.

3. In a large deep-frying pan placed over high heat, heat enough oil to cover a layer of squid rings.

4. Place the squid rings in a colander, shake them to remove the excess flour and separate them from each other.

5. 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.

6. Serve the squid rings with the Romesco sauce.

NUTRITIONAL INFORMATION

Energy
506 cal

Fat
14.8

31%
Sat. fat
7.3g

11%
Carbs
10.5g

9%
Sugar
1.4g

Protein
42.3g