Cumi Goreng Tepung Khas Spanyol

Name: Cumi Goreng Tepung Khas Spanyol
Cuisine: spanish
Ingredients: 1 kg fresh squid, cleaned and cut into 1 cm rings; 250 g all-purpose flour; 1 tsp baking powder; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 300 ml cold sparkling water; 1 large egg, lightly beaten; 1 L extra virgin olive oil for deep frying; 2 lemons, cut into wedges for serving; 4 tbsp mayonnaise; 1 garlic clove, minced; 1 tsp lemon juice; 1 tbsp chopped fresh parsley; Flaky sea salt for finishing

MBG-eligible

Calamares a la Romana

Cumi Goreng Tepung Khas Spanyol — Photo: Ianare, CC BY-SA 3.0 · wikimedia-commons

Ingredients

1 kg fresh squid, cleaned and cut into 1 cm rings
250 g all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
300 ml cold sparkling water
1 large egg, lightly beaten
1 L extra virgin olive oil for deep frying
2 lemons, cut into wedges for serving
4 tbsp mayonnaise
1 garlic clove, minced
1 tsp lemon juice
1 tbsp chopped fresh parsley
Flaky sea salt for finishing

Instructions

1Pat squid rings thoroughly dry with paper towels; moisture prevents batter adhesion.
2Whisk flour, baking powder, salt, and pepper in a large bowl.
3Make a well, add egg and sparkling water; whisk briefly until just combined — lumps are fine.
4Heat olive oil in a deep pot to 180°C (350°F); use a thermometer or test with a drop of batter.
5Dip squid rings in batter, letting excess drip off; fry in small batches 2–3 minutes until golden and crisp.
6Remove with a slotted spoon; drain on a wire rack, not paper towels, to keep crust crisp.
7Sprinkle immediately with flaky sea salt.
8Mix mayonnaise, garlic, lemon juice, and parsley for quick aioli.
9Serve hot with lemon wedges and aioli on the side.

Source: llm-generated