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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fried Squid with Smoked Paprika Aioli

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Fried Squid with Smoked Paprika Aioli Empty Fried Squid with Smoked Paprika Aioli

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

    Fried Squid with Smoked Paprika Aioli Img86l
    Fried Squid with Smoked Paprika Aioli
    Fried Squid with Smoked Paprika Aioli Translucent
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    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.






    • 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 Tue 16 Jul 2024, 11:31 am