Rejo
Cooked giant squid skewer with green chilli pepper in tempura
Ingredients
| Cooked giant squid NUCHAR | 265 g. |
|---|---|
| Fresh or canned green chillis | 100 g. |
| Frying oil | 1 l. |
For the Tempura:
| Dough Tempura mix | 1 Cup. |
|---|---|
| Agua | 1 Cup. |
| Salt | A pinch. |
Sauces for Dressing:
| Una ligera mahonesa o alioli. | |
|---|---|
| Another green sauce like pesto or green mojo. | |
| Another spicy sauce tomato-based. |
Preparation time: 25 minutos
Serves: 8
Dish type: Tapa
Elaboration
-
Sauces for Dressing:
This recipe goes well with any of these sauces:
A light mayonnaise sauce or aioli.
Another green sauce like pesto or green mojo.
Another spicy sauce tomato-based. -
Cut the squid tentacles in 5 cm long pieces. Insert a piece of squid and a green chili on a skewer. Repeat with more skewers and reserve.
For the Tempura Dough
Pour the tempura preparation into a cup and go adding little by little very cold water (ice can be incorporated) until obtaining a consistency like a light custard. -
Coat the skewers in the tempura batter and fry them in hot oil until golden brown.
Dish finishes
Take them out and place them on absorbent kitchen paper to drain the oil well, remove the paper and serve with different sauces.
Tricks
You can substitute the tempura for the classic flour and egg batter.
