I’m always daydreaming about the summer, lots of hours of sunlight, the hot temperatures, the swimming pool and those long nights enjoying tapas and sangria with friends. Just perfect 🙂 So i thought that it’d be a good idea to share (little by little) some of the most popular Spanish tapas 😉
The first one, it’s easy, is chipirones. As i didn’t exactly find the exact translation, i explain to you. They’re different sizes of squid, the adult one, that in Spanish is called calamares, you also can find them as tapa. They also are delicious but, you need some technique, so they don’t end chewy. Then you have a smaller one, that i call kids, it’s an intermediate size, and that are chipirones. And the last one, are the cute smallest ones, the babies, they are called chopitos. They’re so f**** delicious, but they’re expensive, very difficult to find them not only the hole year, also in an ordinary fish market. Actually most of them they sell it directly to the restaurants.
But don’t worry, you’d love the kid size ones and for a better prize 😉 Believe me, you won’t like to share them 😉
Note. When you go to the fish market to buy them, ask if they can prepare and clean for you, so it’s easier.
Time: 30 min Portions: 4-5
- 1 kg of chipirones already clean🐙
- 1125gr – 1 cup special flour for frying fish
- 1 l of vegetable oil for frying
- 10gr – 1 dsp salt
- 85 gr – 6 tbsp (3/8 cup) light mayonnaise
- 2 gloves garlic
- 10gr – 1dsp parsley
- Heat the oil, because it has to be really hot, so they’re done to perfect crisp.
- Wash and cut the squid, in small portions.
- Add salt to the them and cover in flour.
- Now deep-fry them in series (3-5min depends on your fryer), you’ve got to calculate, so they aren’t to much for the pan and they don’t end cool on the table. BE CAREFUL, the oil will be very hot and it pops up.
- For the allioli: mash in mortar the gloves and add to them the parsley, already chopped.
- Mix the mayonnaise and the garlic and parsley in a bowl .
- Prepare to be fast, they will fly in seconds 🙂