Spanish · Dinner
Spanish Fried Squid Rings (Gluten-Free)
Squid rings are dredged in seasoned rice flour and cornstarch, fried until crisp and golden, then finished with lemon and flaky salt. The gluten-free coating stays light and shatters cleanly, letting the tender squid and smoked paprika shine, served with garlic aioli for dipping.
$6
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
486Calories
30.2gProtein
25.8gFat
34.1gCarbs
1.4gSugar
1.6gFiber
783mgSodium
475mgChol
3.9gSat Fat
460mgPotassium
55mgCalcium
1.9mgIron
1.4mcgVitamin B12
12mgVitamin C
gluten-free
seafood
gluten-free
Instructions
1
Prep
Pat squid rings dry with paper towels; dryness ensures flour coating adheres properly and prevents oil spattering.
2
Dredge
Whisk together rice flour, cornstarch, smoked paprika, salt, and black pepper in a shallow bowl, then coat squid rings evenly.
3
Fry
Heat vegetable oil to 350°F in a deep pot over medium-high heat and fry squid rings for 2–3 minutes until golden and crisp.
4
Plate
Transfer squid to a paper-towel-lined plate, top with minced garlic and chopped parsley, and serve immediately with lemon wedge and garlic aioli.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 22 lemon wedge
- 4 tbsp56g mayonnaise
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
