Battered squid rolls with salad and Andalusian sauce

45 min

Type of dish: Shellfish

Temperature: Hot

Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December

Allergens:

Ingredients for 5 portions Calculate portions

Frozen tube squid 0.5 kg

Table salt 2.5 g

High oleic oil 0.5 l

Orly batter 0.15 kg

Green onion and lettuce salad 5.0 ud

Vinaigrette sauce 0.038 l

Andalusian sauce 0.25 l

Plain flour 0.15 kg

Egg yolk 0.6 ud

Yeast 6.0 g

Beer 0.05 l

Water 0.15 l

Sunflower oil 0.015 l

Table salt 3.0 g

Lettuce 0.5 ud

Spring onions 0.5 ud

Vinaigrette sauce 0.038 l

Olive oil 0.03 l

Vinegar 0.008 l

Table salt 5.0 g

Piquillo peppers 2.5 ud

Mayonnaise sauce 0.25 l

Ketchup 0.063 g

Elaboration

For this recipe, the following elaborations are needed:

Green onion and lettuce salad
Vinaigrette sauce
Orly batter
Andalusian sauce
Heat plenty of hot oil in a pan. The amount of oil must be abundant so that the squid rolls float and the temperature loss is lower.
Season the squid rolls and roll them into the orly batter one by one and place them in the hot oil.
Allow to cook until golden on the outside and well-cooked inside, and place on absorbent paper.

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