Calamares del Campo
Calamares del Campo emerges as a captivating dish that pays homage to Spain's culinary traditions, blending the simplicity of ingredients with the sophistication of flavor. My journey to discovering this dish was rooted in my travel experiences, where the allure of Spanish cuisine called me to explore beyond the conventional. The dish centers on squid, which is tenderly cooked to perfection, achieving a balance between a crispy exterior and a succulent interior, thanks in part to the judicious use of olive oil. This method of preparation elevates the natural flavors of the squid, creating a delightful contrast in textures and a celebration of its inherent taste.
Equipment
- 1 separate bowl
- 1 large medium saucepan
Ingredients
- 2 cups of olive oil
- 1 lemon wedges
- 1 pinch of salt
- 1/2 cup whole milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 pound of squid
- 2 cups all-purpose flour
- Juice from 1 lemon
Instructions
- Clean the squid and cut it into half-inch thick rings.
- Pour the lime juice or milk into a mixing dish and stir to combine.
- The milk technique is my favorite, but you may use what you have available.
- Allow thirty minutes for the squid to debone.
- In a separate bowl, mix the flour, mustard, pepper, and chili flakes.
- Half of the liquid should be poured into a small bowl.
- In a third dish, pour 1⁄2 cup of milk.
- Pour the olive oil into a large medium saucepan to a depth of a little over half an inch.
- Fry in batches for 2-3 minutes, or until golden brown on all sides.
- Serve immediately with lemon wedges or homemade aioli.