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Fried squid, persillade, carrots and cider

Salted

No matter what you call it, calmari, calamari or squid, it is sure to be good!

Tasty, fast and simple, this tapas is sure to please!

Ingredients

Recipe for 12 Tapas

Squid

500 Gr
Squid
1 Head(s)
Garlic
1 Bunch(es)
Flat parsley
1 Unit(s)
Lemon
100 Gr
Wheat flour
1 Unit(s)
Jalapeno pepper
1 Bunch(es)
Coriander
80 Ml
Olive oil

Carrot salad

300 Gr
Carrot
50 Gr
Apple cider vinegar
20 Gr
Honey
1 Bunch(es)
Chives
2 Unit(s)
Shallot
100 Ml
Olive oil
  • Salt and pepper

Preparation time: 45 min

Preheat your Friteuse at 380 °F

  • Squid

    Preparation:

    Cut the squid into thin slices.  Mince the garlic and parsley.  Cut the pepper into small cubes.  Pluck the cilantro.  Zest and juice the lemon.

    Persillade:

    In a mixing bowl, combine the parsley, cilantro, garlic, lemon zest, salt and pepper, combine well and then add the oil.  Season to taste!

    The squid:

    In a mixing bowl, place the squid and season with salt and pepper.  Add flour generously and toss, making sure each ring is well coated.  Transfer to a strainer to remove excess flour.

    Fry immediately until you have a nice golden color, remove from the fryer and toss with the persillade.  Serve immediately.

  • Carrot salad

    Preparation:

    Peel and cut the carrots into fine matchsticks.  Mince the French shallot and slice the chives.

    Salad:

    In a mixing bowl, combine all of the ingredients, taste and adjust the seasoning and then let rest for 30 minutes before serving with the squid.

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