Calamares Fritos (Fried Baby Squid)
These are so simple – they take seconds to cook and are good served with Tracklements’ Chilli Jam.
I buy mine ready-prepared (still frozen from the fish counter at Waitrose) so I can always have a stash in the freezer.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
The Delia Online Cookery School: Watch how to separate eggs in our video. Just press the recipe image to play.
This recipe is from Delia's How to Cheat at Cooking. serves 2 as a starter or part of a tapas selection
Pull out the frilly bits tucked inside the baby squid and reserve, then dry the whole lot well with kitchen paper.
Next, slice the elongated part of the squid into small rings. Heat 2 tablespoons of oil until very hot in a small frying-pan and, while it’s heating, whisk the egg whites till stiff (see our Cookery School Video on this page). Now dip all the pieces of squid first in the flour then in the egg white, and fry them in the hot oil (turning them over) for about 45 seconds cooking time in all.
You’ll need to do this in two batches, topping up with a little more oil if necessary. Drain them on kitchen paper and serve quickly, sprinkled with Maldon sea salt and freshly milled black pepper, with chilli jam alongside.