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

  1. 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.

  2. 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.

  3. 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.