Tapas Style Squid And Olives Recipes
SPANISH SQUID TAPAS
Make and share this Spanish Squid Tapas recipe from Food.com.
Provided by daisygrl64
Categories Squid
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
- Add the garlic, stir, and add the olives and cook for 2 minutes.
- Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
- Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Nutrition Facts : Calories 279.1, Fat 16.6, SaturatedFat 2.5, Cholesterol 264.5, Sodium 260.4, Carbohydrate 7.8, Fiber 0.8, Sugar 1.6, Protein 18.9
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- Slice the cleaned squid into rings about half an inch thick. Move to a mixing bowl and pour over the lemon juice or milk. I prefer the milk method, but you can use whatever you have on hand. Set aside for 30 minutes to tenderize the squid.
- Meanwhile, combine the flour, paprika, salt, and black pepper together in a bowl. Pour half of the mixture into a second bowl. Pour the 1/2 cup of milk into a third bowl.
- When the squid has finished tenderizing, drain off the liquid. Dry the squid with paper towels. You don't want any extra moisture.
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