What could be better than having a terrace lunch on a warm Spanish day? A cold glass of cerveza Alhambra, some free tapas, and a ration of fried baby squid. This is a pretty typical Andalusian day for me.
Baby squid is usually prepared two different ways: frito (fried) or a la plancha (grilled). Many people confuse them with calamares which is simply the name for squid. In Andalusia, puntillitas refers to the dish of fried baby squid or cuttlefish.
Even in Spain the naming system can be confusing, so I’m going to link the exact package I bought at Mercadona just so no Spanish people get mad at me for mis-representing a famous regional dish.
How To Make Traditional Andalusian Fried Baby Squid
This delicious Spanish recipe is super easy and can be made any time of year. Frozen chipirónes work just as well as fresh so you can get your fried baby squid fix whenever you want!
Ingredients
- 450 grams Baby Squid – these will have a name in Spanish of chipirón puntilla but can be labeled different things depending on where you are in the world.
- 150 grams Flour (about 1 cup) – you can use regular AP flour or a half and half mix of AP and chickpea flour which is commonly done in southern Spain.
- 1 teaspoon each of Salt, Dry Parsley, Sweet Paprika, and Granulated Garlic.
- Oil – for frying
Wash and clean your baby squid. I like to pull the tube from the tentacles under running cold water to wash away the ink sacs. The ink is fully edible and sometimes you won’t get it all so don’t worry. Then drain them and toss all the squid in the flour and seasoning mix.
Set a pot of oil to high heat. When it is ready gently drop in a piece of squid to do a test fry. After about 30-45 seconds you should be able to see if the oil is properly ready and you can add 5-10 baby squid at a time.
When the fried baby squid is golden brown you can remove them to a paper towel lined plate to drain and crisp up. Sprinkle with a little more salt and keep cooking until you have fried all the chipirónes.
I love to make this recipe with the traditional accoutrements. Some homemade Spanish aioli, lemon wedges, and even some slices of baguette to make some mini puntillita sandwiches if you like. This time I even made a vermouth cocktail using the delicious Lustau rose vermut.
Fried Baby Squid
Equipment
- 1 Pot to fry
Ingredients
- 450 grams Baby Squid these will have a name in Spanish of chipirón puntilla but can be labeled different things depending on where you are in the world.
- 150 grams Flour about 1 cup – you can use regular AP flour or a half and half mix of AP and chickpea flour which is commonly done in southern Spain.
- 1 teaspoon Salt plus more for sprinkling
- 1 teaspoon Dry Parsley optional
- 1 teaspoon Sweet Paprika optional
- 1 teaspoon Granulated Garlic optional
- Oil for frying
Instructions
- Fill a small pot about halfway with oil. You can use Olive Oil which is traditionally used, or a cheaper sunflower oil which has a higher smoke point
- Pull your squids apart under running cold water to clean them. Expect to break a few ink sacs but that's okay it will just wash away. Place them in a colander to drain as you break down the rest.
- In a bowl mix together the flour and seasonings. Add all the baby squid to the flour and give everything a good toss so all the pieces are well coated.
- When the oil is hot drop the floured squid in gently. Fry 5-10 at a time depending on the size of your pot. Remove using a slotted spoon and place them on a paper towel lined plate to drain. Sprinkle immediately with extra salt and continue frying the rest of the squid.
- Plate and serve with some homemade aioli and/or lemon wedges in the traditional manner. Enjoy!
