Baby squid

If you get the technique right for cooking baby squid, you have got it 90 percent right. So I am going to stress on the HOW part, though one needs to know how the flavors play to achieve the perfect symphony. (This is inspired from BBC Food recipe, and tuned to my taste)

** 12 baby squids cleaned (save the tentacles for later use)

For the filling
4 tablespoon Spanish Salami diced
1/2 medium sized potato boiled and mashed
1 tablespoon smoked paprika
1/2 teaspoon sage finely chopped OR you can use dried one
1/2 teaspoon black pepper
Salt to taste

Mix all the ingredients above until it binds together

For the sauce
1 egg
1/2 teaspoon Dijon mustard
1 teaspoon lime juice
1/2 teaspoon sage
1 teaspoon black pepper
1 teaspoon white wine vinegar
50 ml of extra virgin olive oil

Put all the above ingredients in a blender and blend for 2 minutes until you get a nice thick consistency
** After cleaning pat dry and freeze it for 24 hours. This makes the squid softer and easy to handle.

Stuff the filling into the cleaned Squid and pin the opening of the tube with a tooth pick. On a iron skillet OR heavy bottomed pan add a bit of extra virgin olive oil and when it is almost smoking, add the squids. Take it around after 1-1 1/2 minutes and do the same on the other side until it is nice and golden brown. Just toss for another 30 seconds and take it out onto a plate. Remove the tooth picks and serve with the sauce.

Categories: Travel Cuisine


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