Oh calamares a la romana!!!! If you ever have visited Spain you know this is one of the typical tapas staples with a dipping sauce or lemon wedges. You can even get them in a sandwich, yes, a sandwich (bocadillo de calamares a la romana)! In the Basque country sometimes this tapa is made with cuttlefish and called "rabas."
2 Cups Buttermilk
2 Cups Flour (regular or tempura)
Olive Oil or Vegetable Oil to fill half of a quart pan or fryer
Salt
I use the bodies and legs of the calamari. Cut the calamari in rings, dip in the buttermilk evenly, and then add to the flour. Repeat this process one more time. When the oil is hot, add the calamari one at a time so they don't stick together. Fry them until they are golden brown,remove from the oil and let them rest on paper towels to drain excess oil. Add salt.
Ingredients for the sauce:
2 Smoke Chipotle Peppers
1 Cup Mayonnaise
Lemon Wedges
In a blender put the mayonnaise and chipotle peppers and a couple of drops of lemon. Blend until the mix is smooth.
Arrange the calamari on a plate, placing the chipotle mayonnaise dipping sauce in the middle. Add some lemon wedges and serve.
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