Flash Fried Squid with Paprika and Garlic
These quick fried squid are good served with a dry sherry as an appetizer or part of a mixed tapas. For a starter, serve them on a bed of salad leaves.
Overview
A Spanish tapas classic featuring tender squid rings and tentacles, quickly fried until golden and served with a vibrant paprika, garlic, and chilli dressing. The high heat creates a crispy exterior while keeping the squid moist inside. Simple yet elegant, a restaurant-quality dish that comes together in minutes.
Ingredients
- 500 grams very small squid (cleaned)
- 90 ml olive oil
- 1 fresh red chilli (seeded and finely chopped)
- 2 teaspoons smoked paprika
- 2 tablespoons plain flour
- 2 garlic cloves (finely chopped)
- 1 tablespoon sherry vinegar
- 1 teaspoon shredded lemon rind
- 2 tablespoons fresh parsley (finely chopped)
- salt
- pepper
- salad leaves (optional)
Method
Stage 1 - Marinate
- Choose small squid that are no longer than 10 cm.
- Cut the body sacs into rings and cut the tentacles into bite sized pieces.
- Place the squid in a bowl and add 2 tablespoons of the oil, half the chilli and the paprika.
- Season with a little salt and some pepper, cover and leave to marinate for 2 - 4 hours in the refrigerator.
Stage 2 - Fry & Season
- Heat the remaining oil in a deep frying pan over a high heat.
- Toss the squid in flour and divide into 2 batches.
- Add the first batch of squid to the pan and stir-fry quickly, turning constantly for 1 - 2 minutes or until the squid rings become opaque and the tentacles have curled.
- Sprinkle in half the garlic, stir to mix then turn out on to a plate and keep warm.
- Repeat the stir-frying with the second batch of squid and garlic.
- Sprinkle the sherry vinegar, lemon and remaining chilli and parsley over the squid.
- Taste for seasoning and serve hot or cool.
Notes
- Squid size: Small squid (under 10 cm) are more tender, avoid large squid which can be chewy.
- High heat essential: The quick fry at high temperature seals the squid and keeps it tender. Don't overcrowd the pan.
- Paprika selection: Use smoked paprika for depth, or mild paprika if you prefer less heat.
- Marinating: The oil-based marinade prevents the squid from drying out during the high-heat frying.
Serving
Serve with: Crusty bread to soak up the flavored oil, lemon wedges Garnish with: Fresh parsley and thin lemon slices Accompaniment: Dry sherry or crisp white wine
Storage
- Best served hot or warm immediately after cooking
- Chilled leftovers can be served the next day (store in an airtight container)
- Keeps 1 day refrigerated
- Not recommended for freezing as texture becomes tough upon thawing
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