Frittered squid (Calamares a la Romana) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 48) by Elisabeth Luard
- semolina
- lemons
- squid
- frying oil of your choice
- strong bread flour
-
EYB Comments
Can substitute cuttlefish for squid.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.