Crispy Chopitos Fritos
Baby squid fried until golden and tender, tossed with garlic, lemon, and a pinch of smoked paprika. Spanish tapas ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb baby squid (chopitos), cleaned
- ½ cup all-purpose flour
- ½ tsp smoked paprika
- 3 whole garlic cloves, minced
- 1 whole lemon (juiced)
- 1.5 cups neutral cooking oil for frying
Instructions
- 1
Pat squid dry with paper towels. Mix flour, paprika, 1 tsp salt, and black pepper in a shallow bowl.
- 2
Heat oil in a heavy skillet over medium-high until it shimmers and a pinch of flour sizzles on contact, ~2 minutes.
- 3
Toss squid in the flour mixture until fully coated. Fry in batches without crowding until golden and crispy, 2–3 minutes per batch.
- 4
Transfer to a plate lined with paper towels. Immediately sprinkle with salt while still hot.
- 5
Toss fried squid with minced garlic and lemon juice. Serve hot.
Tools you’ll need
- heavy skillet or Dutch oven
- shallow bowl
- paper towels
- slotted spoon or spider strainer
- instant-read thermometer (optional, for oil temp check)
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