Squid rings "a la Romana"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Seafood is very good both as an appetizer and in salads. Especially popular is the Spanish "tapas" (hot appetizer), called "Roman style squid rings". Why in Roman? It is difficult to give a definite answer to this question today. Either the ancient Romans left a legacy after their conquests, or the recipe was brought to Spain from Rome … But it's better not to puzzle over the origin of the name of the dish, but quickly start preparing it. Moreover, the process itself should not take us more than half an hour.

So, we take 2-3 small carcasses of our cephalopod. To speed things up, you can buy already peeled and cut squid rings in the store, which you just need to defrost. In a different situation, we are faced with the task of cleaning the body from the upper film. It is quite easy to do this: we squeeze the carcass and pull the film towards ourselves, removing it, like a stocking. Another thing is if you have to saw off the tentacles and cut off the head, gutting, scraping off the ink … The process can be delayed.

Let's say you did a good job of butchering the clam. Now it needs to be cooked. And this is the main secret of how to cook squid rings in batter so that theyturned out tender and tasty, and would not resemble car tires in the test. They need to cook for no more than two minutes. It is better to throw the squid into boiling water immediately, and after heat treatment it must be thoroughly dried. If you are dealing with a carcass, cut it into rings up to one centimeter thick.

To prepare the batter we need: two eggs, white flour, s alt, pepper, half a glass of milk. Whisk the eggs with s alt and pepper (you can also add a pinch of sugar). Add milk and flour sifted through a sieve, stirring continuously until the lumps disappear and a homogeneous mass is obtained, similar in structure to sour cream. In a deep fryer or in a frying pan, heat up any vegetable oil. Dip the squid rings in the batter and fry on both sides until golden brown, then spread on a paper towel to absorb excess fat. The dish is served hot.

This delicacy is best served with gentle dressings based on mayonnaise, but you can also experiment. For example, crush two cloves of garlic in half a glass of mayonnaise. You can simply sprinkle squid rings in batter with lemon juice or use ready-made marinara sauce. For spicy lovers, we recommend trying

ovate such dressing for seafood: mix ketchup (not spicy, but “Gentle”) with mayonnaise in a ratio of 1:3 and pour in a teaspoon of cognac.

Squid rings are also popular in Southeastern cuisine. There, the mollusk is not boiled, but marinated for half an hour in lemon juice with s alt andpepper. A glass of light beer is added to the batter along with the above ingredients and the mass is whipped with a mixer, after which it is allowed to stand for several minutes. The rings are first rolled in flour, and then dipped into the dough. Fry in a well-heated frying pan, completely immersing in hot fat. In the East, they are eaten as a cold snack with beer or dry white wine.