Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amounts to serve 4:
3/4 kg (1-1/2 pounds) calamares (squid)
1/2 kg (about 4 cups) flour
1 liter (4 cups) olive oil
Remove the squid heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them and slice them into rings. Salt them, dredge them in the flour and shake them one by one to remove excess flour. Fry them in plenty of hot oil until they begin to turn golden brown. Drain on paper towels. Serve hot.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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