An awesome appetizer for sunny days!

Ingredients (serves 4)

Squids Andalusian style

  • 500 gr squids
  • 50 gr of flour
  • 75 gr of breadcrumbs
  • sunflower oil for frying
  • 1 lemon

Squid ink mayonnaise

  • 2 tablespoons of squid ink
  • 2 eggs
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon wine vinegar (optional)
  • extra virgin olive oil
  • salt



Mix the flour and the breadcrumbs in a bowl.

Clean the squids, cut them in rings if necessary and pass them through the mixture of flours.

Fry them in hot oil until crispy.

Squid ink mayonnaise

Dilute the squid ink with some water and cook in a sauce pan.

In a separate bowl, combine the squid ink and the olive oil.

Make the mayonnaise in a blender: blend together the eggs, the vinegar, the lemon juice and a pinch of salt.

With the machine running, very slowly add the oil.

After a minute or two, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.