zondag 9 januari 2011

Chipirones & Fennel #84

Last week I was thinking of our time in Spain,and the wonderful tapa's we ate at the nice bars and restaurants.The most delish chipirones we ate at Bar Gelpi in Callela de Palafrugell.
Now it was time to bring the summer memory back to the Netherlands.
At the local fish market I could get a bunch of chipirones/babysquid.
Make a batter with flour,water,salt & pepper to taste.
Put the squids in the batter and fry them till they are gold brown (3-5 minutes) Serve with fresh lemon and sea salt.
We had a nice warm salad with fennel,gamba and a balsamic dressing from the grill.Off course we had the original patatas frittas con aioli as a side dish.
For the aioli use 1 egg yolk,pepper,salt and 2 cloves garlic 50ml olive oil and 100 ml sunflower oil. Make sure the egg and oil are on room temperature!!. Mix the egg yolk,salt and pepper a little...add the oil slow with the egg yolk and mix untill you have a nice creamy aioli.
It was a very nice adventure,and brings back the good times from Spain in my memory..


5 opmerkingen:

  1. Looks so good Marc! Wish I could get fresh squid in my area. The aioli looks and sounds wonderful too. Thank you for the recipe. :)

  2. I think both of your dishes here go so perfect together! I loved the time my husband and I spent in Barcelona and all the wonderful tapas we ate! This is inspiring me to do tapas soon!

  3. Hele...maal....Gellupie! Briljante doch voedzame maaltijd. Wat kan eten toch simpel en toch zo voortreffelijk zijn! Mooie squids by the way. Zal er zaterdag ook eens tijd voor maken. Tsjiauw, amigo!

  4. I think baby squid are best when simply fried like you've done.. they are such a delicate item!