This recipe for baby squid in its ink croquettes is a curious version of the more traditional ham, chicken or stew croquettes. A recipe that arises from our eagerness and determination to transform our most traditional dishes into croquettes, delicious bites that leave no one indifferent.
However, baby squid in its ink croquettes are an official tapa in many bars and restaurants that have been serving them for decades and that compete with many other dishes on the menus of these establishments, such as fried wings, skewers or all kinds of Andalusian fried foods.
Ingredients for the Baby Squid in its Ink Croquettes Recipe
- 500 g of baby squid
- 1 large onion
- 2 cloves of garlic
- 1 green pepper
- 100 ml of white wine
- 5 sachets of squid ink
- 500 ml of milk
- 60 g of flour
- 60 ml of extra virgin olive oil
- Ground black pepper
- Flour, egg and breadcrumbs for coating
Preparation of baby squid in its ink croquettes
- First clean the baby squid well in the traditional way; removing the skin, the intestines, the pen, the beak and the eyes. Wash them well and chop them into very small pieces, also chopping the tentacles.
- In a frying pan, fry the finely chopped onion, garlic and green pepper with a little oil. After 15 minutes and once well fried, add the squid and the white wine and let it cook until everything is very tender. Finally, add the squid inks and leave to cook for at least 10 minutes. Reserve this mixture.
- Then comes the preparation of the roux for the baby squid croquettes, the mixture of oil and flour that we use for all kinds of sauces such as béchamel.
- In a frying pan, add the 60 ml of olive oil and heat over medium heat. Then add the flour and toast it for at least 5 minutes. Add salt and pepper to taste and nutmeg. Once the flour is ready, add the hot milk and gradually make a béchamel sauce. At this point you can beat the mixture so that there are no lumps.
- When the béchamel has been cooked for about 5 minutes, you can add the squid with the vegetables you had already reserved. Stir everything over a medium heat without stopping until it forms a dough that slightly sticks to the walls and bottom of the pan.
- Pass the dough of croquettes to another bowl and cover it with cling film to prevent the surface from drying out. Once the dough is warm at room temperature, leave it to cool overnight in the fridge.
- Now it is time to form the baby squid in its ink croquettes. To do this, using two spoons, take portions of dough to form quenelles with them: that way you will not get your hands so dirty. First put the flour on each croquette, then the egg and breadcrumbs to finish.
- Leave all the croquettes already battered on a plate and leave them in the freezer for 30 minutes; so that they settle and do not burst so much in the oil. Finally, fry the baby squid in its ink croquettes in very hot sunflower oil so that they are golden and crispy but soft inside. Enjoy!