Rich and Delicious Algarve Fried Squid Recipe
Ingredients
Directions
- Wash the squid well in cold water, without opening them, season with salt.
- Heat the frying pan with the olive oil, add the garlic cloves (crushed), the bay leaf and white pepper (to taste), don't let the garlic burn.
- Add the squid to the pan and fry broth sides over low heat, sprinkle with the white wine and a little water (to taste).
- Once cooked sprinkle with parsley and serve with boiled potatoes.
Note: If you use fresh squid, it will take longer to cook.
Adapted from a Recipe by: Receitas de Portugal
Frequently Asked Questions
What can I use instead of white wine in this recipe?
If you prefer not to use white wine, you can substitute it with vegetable broth or chicken broth. For a non-alcoholic option, a splash of apple cider vinegar mixed with water can also provide a similar tangy flavor.
How do I store leftover fried squid?
To store leftover fried squid, let it cool to room temperature and place it in an airtight container. It can be refrigerated for up to 2 days. To reheat, it is best to use an oven or air fryer to maintain its crispiness rather than microwaving.
What if my squid is rubbery after cooking?
Rubbery squid is often a sign of overcooking. To prevent this, make sure to cook the squid over low heat and for a short amount of time, usually no more than 2-3 minutes per side. Fresh squid typically cooks faster, so keep an eye on it to ensure it's tender.
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I've asked the waiters for the recipe several times and they have more or less described your version. I thought there must be some "secret" ingredient as it is so delicious!
Again my thanks.
Mike.