Andalusian cuisine has such representative dishes as salmorejo, somewhat less known recipes such as Andalusian-style Menudo and authentic works of art like the dish I bring you today, which is delicate, delicious and much easier to make at home than it seems. The recipe is from Rosa, the grandmother from Spain. He has 11 million grandchildren on social media (9 on TikTok and two more on Instagram) and has been making us laugh for 15 years from his account @conbuenhumor. But Rosa also teaches us recipes, like the one she prepares for Andalusian-style squid.
If we buy whole squid, we will have to clean them well (here we explain how to do it), and cut them into slices. Once ready, dry them well and add salt and pepper. We move and then we pass through flour. According to the gastronomy experts at Directo al Paladar, the secret of frying for a crispy exterior and a juicy interior is to use chickpea flour instead of wheat flour. “This flour, very fine, adheres very well to the squid rings, ensuring that they are coated in a very thin layer that does not come off,” but Rosa uses regular flour to coat her squid.
Once coated, Rosa fries them in very hot oil and removes them to a plate with absorbent paper to remove excess fat. And it's time to make the sauce that always accompanies this Andalusian-style squid dish. “For the sauce you need an egg, oil and lemon zest,” he warns.
In a blender glass (or in a clean beer mug if you don't have anything else like Rosa does), we add a small glass of mild olive oil, an egg, a little salt and lemon zest to taste along with a splash of lemon juice, because what we are going to make is a classic mayonnaise but instead of vinegar, we are going to acidify it with lemon juice to make a variant of this traditional recipe.
To make the mayonnaise I recommend that you follow Karlos Arguiñano's trick because it never fails. When we have everything in the blender glass, we put it in and start beating gently and still, without moving it. Once it begins to emulsify, we move the mixer up and down very slowly, without rushing. This way it won't be cut. And do not use an oil with a too powerful flavor, better a 0.4 olive oil that is softer in the mouth and does not eat up all the flavor.
Now you just have to serve the squid with a few dots of the sauce like Rosa does and enjoy, because this simple dish is delicious and anyone can make it at home.
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