One of the great delicacies of Andalusian cuisine, and of the Spanish in general, is the frying of fish. Unfortunately, with this CeliacÃa many people miss it … or rather I lost it, since we now have a great solution that is also great. Neither more nor less than chickpea flour! I haven started using this type of flour and I am delighted. I have no problem with gluten but I wanted to try it because I had heard that it is phenomenal, specifically in fried foods. So I dared to try these squid to Gluten without Andalusian and I have to tell you that it has been a tremendous success. You do not get an idea of ​​how well it looks. Some gluten -free crispy rebozed squids. A sure success that I cannot stop recommending in recipes.
| 🚻 2 Diners | 🕘 10m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to squid and gluten -free Andalusian: |
| 300 grams of squid rings harina de chickpeas salt frying oil 1 lemon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to squid and gluten -free Andalusian:
1. We start this squid recipe to the Gluten-free Andalusian drag the squid rings very well and salt them to taste.
2. We pass them through the flour. We want to get a crispy layer, nothing more, and we can get a crispy gluten -free boock. We do not want the flavor of the squid to be masked, which is the protagonist of the plate not the batter, so after passing through flour we shake them a little to remove the excess of it.
3. When frying oil is hot at the right temperature, we add the gluten-free squid rings. It is better not to throw a lot, so that they do not stick and spoil the frying. Depending on the size of the fryer (you can also do them in a pan if you do not have, obviously) we will add more or less than once.
4. We are watching the rebozed squids without gluten and after a few minutes, when we see that they have the right gold to our liking (this type of flour gives them an especially beautiful and appetizing color) we take them out and place them on a plate with paper with paper To absorb excess oil and thus a crunchy and light frying, not very greasy.
5. Finally, we put the squid to the Andalusian gluten without the serve and tightening tray, add a splash of the juice above to give the final touch, so that they are perfect. You will see what authentic delight! Do not forget to go through my blog target = _blank relic = NOFOLWMINS cooking to see more great recipes like this 🙂 Greetings!
