Components
- 250 g of cleaned squid including tentacles
- 1 cup of wheat flour (tea)
- 1 teaspoon of salt
- Half a teaspoon of smoked paprika (optional)
- freshly ground pepper to taste
- sprayable oil
Setup mode
- Rinse the squid and slice it into 1 cm rings, leaving the tentacles whole, then allow the water to drain thoroughly in a sieve. Season with half a teaspoon of salt and pepper according to your preference.
- Set the Electrolux Air Fryer by Rita Lobo to 200°C and bake for a total of 20 minutes, cooking the squid in two 10-minute intervals.
- In a big container with a lid, put the wheat flour and season it with half a teaspoon of salt and the paprika. Add half of the squid, cover, and shake thoroughly so that all the rings and tentacles are evenly coated with the flour.
- Lightly coat the Air Fryer basket with olive oil, take the squid out of the flour, shaking off any excess, and arrange them in a single layer in the basket without overlapping to ensure they become golden, crispy, and separate. Spray the squid with olive oil as well, then cook for about 10 minutes or until browned—no need to stir halfway through. Meanwhile, prepare the other batch.
- Serve alongside lemon gums and homemade mayonnaise.
Give this mix a try.
Crispy squid can also be added as a topping to dishes, such as pasta salad with squid.
