Squid in oil at low temperature
The Andalusian coast is a tremendously rich territory in terms of its gastronomy and olive oil occupies a privileged place, whether in fried foods, raw or various preparations.
In addition, seafood products, such as fish or seafood such as prawns, also have a lot of weight in this prestigious southern culinary tradition, in which classics such as chopitos or squid also stand out.
On this occasion we bring a delicious typical seafood recipe from Almería, the squid in oil at low temperature. These cephalopods stand out for their high protein content and for their abundant micronutrients, such as vitamins A, B, C and E or minerals such as potassium or iodine.
With a few ingredients and the magnificent flavor of extra virgin olive oil Beloleum Arbequina We will prepare this easy, fast and great recipe for calamari in candied oil. Let’s go!
This is the list of ingredient squid in low-temperature oil:
Ingredients for squid in oil
- Two large calamari
- Extra Virgin Olive Oil Beloleum Arbequina
- a few cloves of garlic
- White wine
- Laurel
- Pepper
- Salt
How squids are made in low-temperature oil
1. Clean the squid
The first step will be to clean the squid well for any remains you may have. Put them under the tap and wash them with plenty of water. Then, make a few cuts about 3 centimeters in length across your body.
2. Place the squid and oil in a saucepan
Whether in a metal pan or in a clay pot, if your fire allows it, place the squid inside, salt them and add olive oil until they are almost covered. Add a couple of bay leaves, a few pepper berries, four garlic cloves and a glass of white wine.
3. Cook for 15 minutes over medium heat
Put the saucepan over medium-low heat for about a quarter of an hour. In this step, the container must be covered. Once half the time has passed, turn the squid over so that they cook conveniently on both sides.
4. Climb to high heat
When there are just a couple of minutes of cooking left, put the heat on to give the squid one last blow.
5. Serve with the same accompaniment oil
Once the 15 minutes of cooking have elapsed, the squid can be plated, accompanied by the same oil in which they have been cooked.
Following these steps you will have some squid in oil at low temperature ready in a very short time and with unbeatable results. However, this recipe admits some variations that may be interesting, such as incorporating parsley at the end of the preparation or adding a cayenne pepper to the oil to provide its characteristic aroma and flavor.
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