Croquetas de Choco

Black squid croquetas

My story

Originating from Andalucía, these croquetas are crafted using a unique ingredient known as "chocos", a type of squid found solely in the region. In lieu of this specific squid, I utilize regular squid and black ink to achieve their characteristic dark hue. 

My niece Gabriela's adoration for these croquetas stemmed from her first tasting in Tarifa. For her, I prepare a delectable aioli infused with "ñora", a fragrant dried red pepper. Although traditionally coated in grated bread, I have found that panko yields a superior, crunchy texture. For those with access to fresh squid, be sure to utilize the pockets of ink, or opt for cuttlefish ink sachets. These croquetas make for a perfect addition to any al fresco summer dining experience.

Ingredients for 4 people

1 Medium size Onion 

4 Medium size Squid

2 Tbsp Olive oil

1 tsp Butter

Grated Nutmeg

Ink

½ glass of Milk

1Tbsp Double Cream

1 & ½ Tbsp Flour

2 Eggs beaten

Panko

Salt

Black pepper

For the all I oli:

1 Egg

2 Nora peppers

1 Garlic clove

¾ Glass of Sunflower oil

Recipe

To begin this flavourful dish, slice the onion into pieces and sauté them in a skillet with 2 tablespoons of oil and 1 teaspoon of butter. Once the onion is softened, add the squid and season with salt and pepper. Once all the water has evaporated, transfer the mixture to a blender and blend until it forms a thin paste. Return the paste to the pan and add a teaspoon of ink and some grated nutmeg. Mix well and heat for a couple of minutes before stirring in 1 and a half tablespoons of flour. Return the mixture to a low simmer and gradually add half a glass of milk and 1 tablespoon of double cream. Continue mixing and cooking until the paste no longer sticks to the pan, which should take around 15 to 20 minutes. Once done, transfer the paste to a tray and cover it with cling film, ensuring that the film is in contact with the paste to prevent a dry layer from forming. Refrigerate the paste overnight until it firms up.

Once the paste is firm, transfer it to a piping bag and pipe long rolls with a diameter of two centimetres. Cut the rolls into small pieces and roll them into balls with your hands. Dip the balls in beaten eggs, then cover them with panko before frying.

To accompany the crispy squid balls, prepare the all i oli sauce by boiling two ñora peppers in 3/4 cup of water for a few minutes until tender. Remove the peppers from the pot and let them cool before opening them up to remove the pulp. Combine the pulp with a clove of garlic, an egg yolk, a pinch of salt, and half a glass of sunflower oil in a blender. Mix until firm, then add an additional 2 tablespoons of oil. If the sauce is not reddish in colour, add more ñora pulp.

Fry them in a small pot with plenty of vegetable oil (I use sunflower oil) and once cooked, place them on a lovely tray with the ñora aioli first and the croquettes on top. You can decorate with a sparkle of ciboulette.

In conclusion, this dish requires a bit of effort but the result is a deliciously crispy and flavourful appetizer that is sure to impress your guests.