Читать книгу Food from the Sun - Neven Maguire - Страница 12

Serves 4

about 1.2 litres (2 pints) vegetable oil, for deep-frying

450g (1lb) medium-sized squid, cleaned

2 tbsp cornflour

3 tbsp fine semolina

2 tbsp sesame seeds

1 tsp ground paprika

2 tsp harissa paste

120ml (4fl oz) crème fraîche

1 medium-hot red chilli (optional), thinly sliced on the diagonal

2 spring onions (optional), trimmed and thinly sliced on the diagonal

salt and freshly ground black pepper

In Spain there is a type of flour milled especially for frying, called harina de trigo. The closest equivalent in the UK and Ireland is finely ground semolina. For this recipe it’s crucial not to overcook the squid or it will become tough and rubbery.

Pour the oil into a large, heavy-based saucepan or wok and set over a high heat. Alternatively, heat a deep-fat fryer to 190°C (375°F). Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine criss-cross pattern, being careful not to cut all the way through the flesh. Then cut each pouch in half lengthways, then across into 5cm (2in) pieces. Separate the tentacles into pairs.

Put the cornflour, semolina, sesame seeds, paprika and a teaspoon of salt into a plastic food bag. Add the prepared squid, close the bag and shake and toss to coat. Tip out onto a tray, knocking off any excess coating, and leave for 1–2 minutes so that the cornflour mixture becomes slightly damp. This will give a crispier finish.

When the oil is hot enough (it should sizzle fiercely when you drop in a small cube of white bread), fry the squid in batches for 1–2 minutes until it is covered in a crunchy golden coating. Drain on kitchen paper.

Meanwhile, mix together the harissa and crème fraîche in a small bowl and add salt and pepper to taste. Tip the squid onto a serving plate and sprinkle over some chilli and spring onions if you wish. Place the harissa and crème fraîche dip alongside to serve.