Calamar fregits amb all i oli

Fried squid with all i oli sauce

My story

Hailing from Andalucía and now renowned across Spain, the key to achieving crispy fried squid is through the use of semolina flour. On every trip to Spain to visit our nephew Pau, my husband and I indulge in his obsession with exclusively fried squid. As well as being the best partner I could ever ask for, Miguel is an amazing cook. Originally from Mallorca, he has three older sisters. Her mum was quite progressive in that she taught all four of them the same way. As a child, Miguel learned how to do all the chores around the house from his mother, especially the cooking. Her name was Maria. Despite the fact that women in Spain were not given many rights, she treated the children all the same way, sharing household tasks equally. The dinners that Maria organized at home inviting plenty of friends to some incredible feasts are still remembered by my husband. Sadly, she was starting to suffer from Alzheimer’s when I met her, so I sometimes wonder what it would have been like for me to learn all her wonderful recipes and cooking techniques. Luckily, her four children are excellent cooks, each with a speciality, and they have taught me how to prepare fantastic Mallorcan dishes.

Ingredients for 4 people

4 Medium squid

4 Tbsp semolosa flour

1 Garlic clove

1 Egg

½ Glass of sunflower oil

Ciboulette

Sunflower oil for frying

Maldon salt

Recipe

To prepare the squid, it must first be cleaned and sliced into thin rings. Afterwards, cover the squid with flour, removing any excess flour one at a time. 

Prior to frying, create the all i oli by combining a garlic clove, salt, an egg yolk, and half a glass of sunflower oil in a blender pot. Once firm, add two more tablespoons of oil and blend once again. 

When ready to fry, heat sunflower oil in a pot, filling up to about halfway. Be sure the oil is hot enough before frying the squid in small batches to avoid them sticking together.