Squid

Last week we took a good long look at lamb, which has just come into season. Now we’ll explore a very different and less appreciated meat; squid.

You will need:
Squid
200g flour
1 tablespoon of smoked sweet paprika
1 teaspoon of turmeric
Herbs – such as parsley, dill or coriander
Fresh pepper

Prep the squid, following the instructions in the video
Place the squid meat in a bowl with the  plain flour and spices
Make sure all the pieces are thoroughly coated in the mixture
You want the oil at a stable temperature, approximately one hundred and ninety degrees celsius
We have to repeat our usual warnings for deep frying:
Always have a fitted lid nearby
Always keep checking the temperature and adjusting the setting so it doesn’t get too hot
Never leave the oil unattended
NEVER attempt to extinguish an oil fire with water
Add them gently to the pan, but try to get the entirety of each batch in at roughly the same time
Deep fry for 2-3 minutes until curled up and golden
Season with salt and serve immediately