Spanish Crispy Baby Squid
Crispy-fried baby squid with a golden, peppery crust and tender interior. A classic Spanish tapa that's addictive, fast, and restaurant-quality at home.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb fresh baby squid (chopitos), cleaned and patted dry
- ¾ cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 3 cups extra-virgin olive oil, for frying
- 1 whole fresh lemon
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Check that your 1 lb of fresh baby squid (chopitos) are completely clean and dry — if they're wet or have any moisture clinging to them, pat them thoroughly with paper towels. This is crucial: any water will cause dangerous splattering when the oil is hot, and it prevents proper browning. Make sure the squid bodies are whole (no tears) and the tentacles are intact.
- 2
In a shallow bowl, whisk together 0.75 cup all-purpose flour, 1 teaspoon fine sea salt, 0.5 teaspoon freshly ground black pepper, and 0.25 teaspoon smoked paprika. The paprika is what gives chopitos fritos its characteristic reddish color and subtle smoke — essential for authenticity.
- 3
Cut the fresh lemon into 4 wedges and place on a small serving plate. Have a slotted spoon or spider strainer ready for fishing squid out of the hot oil.
- 4
Pour 3 cups extra-virgin olive oil into a heavy-bottomed pot or 12-inch deep skillet — you need enough oil to submerge the squid by at least 2 inches. Set the heat to medium-high and let the oil preheat for about 4 minutes. Test the temperature by dropping a tiny pinch of flour into the oil: it should immediately sizzle and brown within 2-3 seconds. If it browns too quickly, lower the heat; if it sinks, give it another minute.
- 5
Working in batches to avoid crowding, toss the dried squid in the flour mixture, coating all sides thoroughly — tentacles, body, everything. Shake off any excess flour directly over the bowl so it doesn't fall into the hot oil (which would burn and cloud the oil). This takes 30 seconds per batch.
- 6
Carefully place the first batch of floured squid into the hot oil — it should sizzle immediately and vigorously. Fry for 2–3 minutes, stirring gently with a wooden spoon every 30 seconds to ensure even browning. The squid is ready when the coating turns deep golden-brown and the squid bodies begin to curl slightly — a sign the flesh inside is cooked through but still tender.
- 7
Using a slotted spoon or spider strainer, lift the squid out of the oil and let it drain for a moment over the pot, then transfer to a paper-towel-lined plate. Sprinkle immediately with a small pinch of fleur de sel — the salt sticks to the hot oil and crust. Repeat steps 2–4 with the remaining squid.
- 8
Once all squid is fried and drained, transfer to a warm serving platter, scatter 2 tablespoons of roughly chopped fresh flat-leaf parsley over the top, and arrange the 4 lemon wedges around the plate. Serve immediately while still hot and crispy — chopitos fritos are at their absolute best within 1 minute of coming out of the oil.
Tools you’ll need
- paper towels
- shallow bowl
- whisk
- small serving plate
- slotted spoon or spider strainer
- heavy-bottomed pot or 12-inch deep skillet
- instant-read thermometer (optional but helpful)
- wooden spoon
- serving platter
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