Squid with romesco sauce

  • Serves 6
  • 20 min
  • Easy
Deep-fried squid or calamari is a classic Spanish tapas dish. Romesco sauce is made with ground almonds, breadcrumbs and garlic.

Nutritional info per serving

  • Calories376kcals
  • Fat26.3g (3.3g saturated)
  • Protein22.2g
  • Carbohydrates12.4g (2.7g sugar)
  • Fibre1.2g
  • Salt0.6g
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  • 700g sliced squid or baby squid
  • 50g well-seasoned plain flour
  • Vegetable oil

For the Romesco:

  • 75g ground almonds
  • 15g stale breadcrumbs
  • 2 chopped garlic cloves
  • 12 mild Peppadew piquanté peppers, drained
  • 1½ tsp sweet smoked paprika
  • a squeeze of lemon juice
  • 2 tbsp red wine vinegar
  • 80ml olive oil


  1. Whizz the ground almonds and stale breadcrumbs in a food processor until combined.
  2. Add the chopped garlic cloves, the Peppadew piquanté peppers, the sweet smoked paprika, the squeeze of lemon juice and the red wine vinegar. Whizz to a paste, then trickle in the olive oil with the motor running.
  3. Transfer to a bowl, sprinkle with extra paprika and set aside.
  4. Fill a deep pan two-thirds full of vegetable oil and set over a medium heat until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds.
  5. Toss the squid in the flour, then add batches of squid to the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
  6. Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the squid has been cooked. Serve with the romesco.

From August 2013

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