The restaurant favourite goes homemade. Conjure up the taste of Spain on a budget less than you’d spend in the local chippy
1. Slice your squid into bite sized pieces. You can do rings, or if you cut it into squares they’ll curl up nicely. The squid should be damp but not wet, so dab it dry if you need to.
2. Mix some cornflour with plenty of salt and crushed peppercorns and dip the squid in. Make sure it’s all coated.
3. Make up a dipping sauce so it’s ready to go once the squid is cooked.
4. Heat a fryer or deep, heavy-bottomed saucepan of oil to 180C. You can test the oil by dropping in a piece of bread; if it sizzles and turns golden within a minute it should be about right.
Carefully drop the squid into the oil, away from you so you don’t get splashed. Cook it in batches, because if you put too many in at once the oil temperature will drop and the squid won’t crisp-up.
5. Fry for 3-5 minutes to colour and crisp, then lift it out and drain on some kitchen paper.
6. Plate up the squid and sprinkle over some sliced spring onions and chopped chillies (keep the seeds in if you like it hot). Serve with the dipping sauce and some lime wedges for squeezing over.
Check out all the recipes featured on Cookery School.