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.
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
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.
Mix the flour, paprika, salt, and black pepper.
Pre heat fryer to 190 degrees.
Drain the squid rings from the milk but keep the milk.
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.
Fry the squid for 2-3 minutes until crispy and drain on absorbent paper, season with a little salt.
Warm the chilli oil and add the spring onion.
Place the squid rings in a serving dish and spoon the chilli oil dressing all over.
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