Calamari Negra (Squid Ink) Recipe #CalamariNegra #SquidInk #FoodRecipe #EasytoCook
Have you tried eating a black Calamari? Well, for you to know how it taste, I'll give you the recipe. This is from ZARAFISH called CALAMARI IN SQUID-INK BATTER with ROMESCO SAUCE
INGREDIENTS:
- 1 pack of calamari ring
- 4 tbsp of tempura flour
- 2 sachets of squid ink
- 10 tbsp of water
For ROMESCO SAUCE:
- 1 bulb of garlic
- 2 ripe tomatoes
- 80g of fried almonds
- 1 tbsp of red pepper flakes (or pulp of 2 ñora peppers or dried peppers)
- 200g of olive oil
- 50g of vinegar
- 50g of water
- 2 slices of bread
- sunflower oil for frying
 |
| Photo credit to ZARAFISH |
PROCEDURE:
Sauce
- Preheat the oven to 200°c.
- Cut the skin of the tomatoes to stop from bursting and roast them in the oven along with the chopped garlic. This will take approximately 20mins for the tomatoes and 30mins for the garlic to cook and give that exact aroma and taste. Then keep it cool.
- Fry the bread and almonds in the sunflower oil.
- When tomatoes and garlic have cooled, peel and place them in a blender along with the rest of the solid ingredients.
- Blend and add salt to taste.
CALAMARI
- Mix the flour, water and squid ink in a bowl.
- Coat the squid rings and fry in a plenty of oil.
- Make sure that it is well cook.
 |
| Photo credit to ZARAFISH |
Though it's not an easy sauce to make, but this is perfectly pair with the Calamari Negra.
0 comments:
Post a Comment