Recipe(tried): Fried Squids a la Romana
Appetizers and Snacks This wonderful appetizer is common in restaurants in PR. I love it, specially served with a good Ali-Oli Sauce.
FRIED SQUIDS A LA ROMANA
1 lb small squid
Flour for dusting
Oil for frying
2 eggs, lightly beaten
Salt
Lemon Wedges
Pinch of Paprika for garnish
Buy the squids from your fish provider, giving him the specifications with reasonable anticipation. Ask him to clean them for you. Cut the squids into 1/2 inch-wide rings. Dry well between paper towels, to prevent spattering when fried. Dust with flour. Heat the oil, at least 1 inch deep, in a large skillet until it reaches the smoking point. Coat the squid rings with the egg. Remove them, one at a time and place directly in the hot oil. Cook very briefly (careful that the oil is not too hot), only until they are lightly browned, about 2 to three minutes. Drain. Sprinkle with salt and serve garnished with lemon wedges. I serve them with a fresh Alioli Sauce. Look in Recipelink Recipe Archives for some of my Alioli Recipes.
FRIED SQUIDS A LA ROMANA
1 lb small squid
Flour for dusting
Oil for frying
2 eggs, lightly beaten
Salt
Lemon Wedges
Pinch of Paprika for garnish
Buy the squids from your fish provider, giving him the specifications with reasonable anticipation. Ask him to clean them for you. Cut the squids into 1/2 inch-wide rings. Dry well between paper towels, to prevent spattering when fried. Dust with flour. Heat the oil, at least 1 inch deep, in a large skillet until it reaches the smoking point. Coat the squid rings with the egg. Remove them, one at a time and place directly in the hot oil. Cook very briefly (careful that the oil is not too hot), only until they are lightly browned, about 2 to three minutes. Drain. Sprinkle with salt and serve garnished with lemon wedges. I serve them with a fresh Alioli Sauce. Look in Recipelink Recipe Archives for some of my Alioli Recipes.
MsgID: 3116242
Shared by: Gladys/PR
In reply to: Recipe: Letter S Recipes (39)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter S Recipes (39)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (39)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Sweet Orange-Glazed Chicken Wings (using chili sauce and orange marmalade)
- Grilled Honey-Caper Shrimp (food processor) (Spanish)
- Shrimp Dip or Spread (blender or food processor)
- Cucumber Stuffed with Roquefort and Hazelnuts (food processor)
- Olive Crisps with Tomato Paste and Puff Pastry
- Cheddar Spread (using yogurt) (1978)
- Cheesecake ( Appetizer Pate )
- Shrimp Potstickers
- Chutney Ham Spread (food processor)
- Deep Fried Clams (using oyster crackers and canned clams) (Crisco Oil, 1986)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!