Fried squid sandwich with alioli
First prepare the garlic sauce (alioli). Place the egg and peeled garlic into a blender and process until the garlic is smooth. With the blender running, add the Spanish olive oil in a slow stream until the sauce becomes thick and emulsified. Add the Spanish vinegar or lemon juice and salt.
Put the sauce in the fridge until you are ready to use it.Clean the squid by removing the head and innards. To do this, grasp the head (which has short tentacles attached) in one hand and the body in the other hand, and then pull gently. The head will come away from the body pouch bringing the innards with it.
Cut the ink sack with scissors and remove it. Inside the squid pouch, the cartilage o quill will still be there. Grasp the top of it and pull it out. Rinse the pouch and pull off the purple-coloured membrane covering it. Once the squid is cleaned, cut the body pouch into 1 ½ cm wide rings and pat them dry. Cover in flour and shake off the excess. Fry the squid rings in deep, hot olive oil until golden and crisp. Drain and sprinkle with salt.
To prepare the sandwiches, halve the bread buns, place some squid rings in one half, add some garlic sauce and cover with the other half of the bread bun.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 528
Energy (kJ): 2,207
Protein (g): 23.9
Fat (g): 23.6
Carbohydrates (g): 54.9
Fibre (g): 2.1
Selenium (μg): 63.6
Phosphorus (mg): 278.9
Iron (mg): 3.4