Squids with mayonnaise and lemon

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  • Kale, collard greens, broccoli great: 1
  • Salt: taste.
  • Olive oil: A wire
  • Garlic: 2
  • Flour: 1 Tablespoon
  • Milk taste.
  • Margarine: taste.
  • Vinegar: taste.
  • Squid fresh: 1 kg
  • Sunflower oil to fry: taste.
  • Salt: taste.
  • Flour: q.


For the esparregado: in A saucepan with water seasoned salt, take the broccoli to cook. Then, in a saucepan, put a little olive oil and garlic, crushed, and let them brown a bit. Add the broccoli previously crushed with a fork. Add a bit of margarine, milk and flour, and let the fire weak for a few minutes. Before serving sprinkle with a few drops of vinegar and wrap. Wash well the squid.

Then on top of a table, place the squid one at a time, and start to pull the tentacles of separating from the body of the squid. Remove the stone harder than it has in the middle of the tentacles (the mouth), and also the eyes.

Then, make a blow along the bag of squid, remove a bag and the bowels, and also a penalty transparent plastic. After you make a few blows light and crusaders, but with careful not to cut from one side to the other.

For squid: in A frying pan put sunflower oil, and place a small piece of peeled potatoes. When the potatoes are golden, the float and fried, the oil is good for frying squid.

Roll them in flour, and shake out the excess before you put the fry. When it is golden brown, remove and drain on kitchen paper. Repeat until you finish the squid (don't put too many to fry at the same time). Season generously with salt, cut on the diagonal and serve with mayonnaise (this, well involved with a bit of grated rind of lemon and a few drops of juice. Careful not to get overly acid).

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