Squid rings with cheese, olives, and black olives
- ground paprika – 1 tbsp.
- eggs – 4 pcs.
- vegetable oil for frying
- squid rings – 400 g
- corn flour – 5 tbsp.
- soft cheese (like suluguni) – 250 g
- Milk
- olives – 250 g
- olives – 150 g
- flour – 1 cup
- Cut the cheese into 2.5 cm cubes. Place half the flour on a plate and roll the cheese cubes in it. Place them in a sieve and shake gently to remove excess flour.
- Mix the remaining flour with paprika and roll the squid rings in the mixture. Remove any excess flour as described in the previous step.
- Beat the eggs with milk. Transfer the cornmeal to a plate. Heat the vegetable oil in a saucepan. Dip the cheese cubes into the egg-milk mixture, then into the cornmeal.
- Fry in hot oil until golden brown. Drain with a slotted spoon on paper towels.
- Heat another portion of oil in a separate saucepan. Dip the squid rings first in the batter, then in the cornflour.
- Cook the squid in batches for 3 minutes each. Drain on paper towels. Drain the olives in a colander and shake vigorously. Arrange the cheese cubes, squid rings, and olives on a serving platter.
Squid rings with cheese, olives, and black olives are a Spanish appetizer for lovers of crispy skins and unexpected combinations. Squid rings and cubes of suluguni cheese are fried in a batter of egg, milk, and cornmeal until golden brown, then served on a plate with salty black olives. Together, the seafood, cheese, and olives create a perfect balance of flavors and textures. The dish is quick to prepare and looks elegant. Squid rings in batter are ideal for a buffet, a party, or simply as an appetizer with an aperitif.
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