Chipirones a la Andaluza (squid).

Holaaa!

Today, I am cooking a squid dish perfect for a tapa. I love this recipe. Besides bravas, this is what I always order, and usually I order both.

It is light enough that you don’t feel full after eating it. Squid is commonly eaten in Spain. It is grilled, stuffed, served in paella and other dishes. You can easily find it  in any seafood market. Here, it is not so common. You can find it at your better supermarket or seafood market. My local market here in Maryland has it once in a while.

Ingredients:

– Squid tentacles (the end parts)

– 1/2 cup flour (you might need more)

– 1 tablespoon cornstarch

– fresh lemon juice

– 2 cups vegetable or canola oil –

-salt

Mix the tentacles with the flour and cornstarch until the flour is fully incorporated. Preheat the vegetable oil or canola oil in a large pan on high heat. Cook the squid until a nice golden brown (Be careful, as the squid has a tendency to “pop” when cooking.) Remove from the oil and place  on a plate with paper towels to drain excess oil. Squeeze some lemon juice on top and season with salt.  Bon profit!