Calamari, Aioli and Pan con Tomate

 

Calamari

(Serves 2)

 

Ingredients:

2/3 Large Squid, cleaned out and sliced. Your fishmonger should do this for you

3 tablespoons of Flour

Salt

3 tablespoons olive oil

 

Method:

Dry off the squid and place the oil on a pan and heat until very hot, then add the squid. Cook on each side until starting to become golden brown. Drain on kitchen paper and serve immediately with a lemon wedge.

 

Aioli

Ingredients

2 tblsp Mayonnaise

1 clove of garlic, minced

1/2 a lemon

 

Method: Mix the mayo,garlic & a splash of lemon juice and a pinch of salt to taste

 

Pan Con Tomate

This is such a simple nibble that is available in most Spanish cafes and bars as a breakfast dish or snack. Spanish tomatoes are incredible for their flavour and are often just served with a little salt but we are helping our Irish tomatoes along with a little garlic and sherry vinegar.

 

Ingredients:

Part Baked Demi Baguette

2 large tomatoes-the largest you can find!

1 clove of garlic

Small drop of Olive Oil (extra virgin if possible)

Small drop of Sherry or Balsamic or Red Wine Vinegar

 

Method:

Take a tomato and grate into a bowl until all the pulp is in the bowl and you are just left with the skin. Season this with salt, extra virgin olive oil and a small drop of sherry vinegar. Spread over the demi baguette