Wednesday, 3 December 2008

Squid rings in batter / calamares à la romaine



(serves 2)

1 medium squid

for the batter:

25 gm chick pea flour

25 gm white flour



chopped parsley

Make the batter by mixing the flours and salt with enough water to make a batter the consistency of single cream.

Clean the squid and remove the skin and quill.  Slice into rings about 1/2 cm wide.

Dry the squid rings with kitchen paper.  This is important as the batter will not stick if the rings are too wet.

Dip the squid rings in the batter and fry in olive oil in a heavy frying pan until browned and crisp.  Serve hot with a slice of lemon and chopped parsley.

This is a very common dish, a seaside treat served, often with chips, at cafés all around the Mediterranean, but it is even more delicious made freshly at home with this chick pea flour batter.  You can also serve squid rings with mayonnaise or aïoli - see the recipe for aïoli on Olives and Artichokes.


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