Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Fried Squid with Smoked Paprika Aioli

Share
avatar
Lobo
Moderator
Moderator

Posts : 21732
Thanked : 1009
Join date : 2013-01-12

Fried Squid with Smoked Paprika Aioli

Post by Lobo on Fri 05 Feb 2016, 12:10 am


Fried Squid with Smoked Paprika Aioli

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
The bold flavor of smoked paprika is brought even more to the forefront when paired with some type of oil or fat, here the olive oil and egg yolk in the rich mayonnaise-based dipping sauce. It’s enhanced by a generous dose of garlic, then served as a companion to crunchy cornmeal-coated fried squid.



  • Printer Friendly Version






  • 468

Ingredients:


  • 3/4 cup mayonnaise  
  • 1 garlic clove, minced 
  • 1 teaspoon Spanish smoked paprika, or to taste 
  • Sea salt 
  • 1 pound squid bodies and tentacles, cleaned  
  • Rice bran or canola oil for deep-frying  
  • 1/2 cup yellow cornmeal 
  • 1/2 cup semolina flour 

Directions:

In a bowl, combine the mayonnaise, garlic and smoked paprika and mix well. Season to taste with salt and more paprika. Refrigerate until ready to serve.

Cut the squid bodies into rings about 1⁄3 inch wide, drain well and set aside along with the tentacles.

Pour oil into a heavy saucepan to a depth of 3 inches and warm over medium-high heat until it reaches 360°F on a deep-frying thermometer. Line a rimmed baking sheet with paper towels and place near the stove. Preheat an oven to 200°F.

While the oil is heating, in a bowl, combine the cornmeal, semolina and 1 1⁄2 tsp. salt. Add the squid and toss until evenly coated. Using your hands, lift the squid out of the bowl, shaking off the excess, and place it on a plate near the stove.

When the oil is ready, drop in about one-fourth of the coated squid and cook until golden brown and crisp, 1 to 2 minutes. Using a skimmer, transfer the squid to the paper towel–lined baking sheet and keep warm in the oven. Repeat to fry the remaining squid.

Transfer the squid to a warmed platter and set the aioli alongside for dipping. Serve right away. Serves 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Sat 25 Mar 2017, 6:38 am