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Fried squid with paprika

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here

Ingredients

  • Serves 4.

  • 2 tbsp Brindisa La Chinata Mild Smoked Paprika

  • 400g squid tubes

  • 1 red pepper

  • 6 spring onions

  • 160ml whole milk

  • 120g plain flour

  • 2 tbsp chilli oil

  • Pinch of salt

  • Pinch of ground black pepper

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 254Kcal/1062kJ

Method

  • 1. Defrost the squid tubes and ensure that they are fully cleaned. Then slice into 1/2 cm rings and place in the milk in the fridge for 3 hours.

  • 2. Mix the flour, paprika, salt, and black pepper.

  • 3. Pre heat fryer to 190 degrees.

  • 4. Drain the squid rings from the milk but keep the milk.

  • 5. Dip the squid rings into the flour then into the milk and back in the flour, shake off excess. Do this in batches to avoid clumping.

  • 6. Fry the squid for 2-3 minutes until crispy and drain on absorbent paper, season with a little salt.

  • 7. Warm the chilli oil and add the spring onion.

  • 8. Place the squid rings in a serving dish and spoon the chilli oil dressing all over.