Double Squid Croquetas
I hope everyone is doing well and healthy. We are living in crazy times. What do you do to clear your mind? For me, I cook, and it helps a lot!
I bet some of you have been exploring new recipes since we have had to stay home all day. If you haven’t been, you should!!
Today I am making croquetas (croquettes), one of my favorite go-to appetizers. (Check out all my croqueta recipes; chicken, cod, ham and cheese, and more!) Today I made croquetas filled with squid. And not just squid. I also used the ink of the squid! BOOM! Mind-blowing right? Ok, maybe not mind-blowing, but these are unique and not something you usually come across. If you like seafood or enjoy squid, you will be pleasantly surprised. These croquetas are so, so good!
You can buy the ink online if you can’t find it locally. That’s what I did. In Spain, you would buy it at the seafood store, but in the U.S., I’ve never been able to find it fresh, so that the jar will do! Also, look for “cuttlefish ink.” You can use it to make other things, pasta, black rice, etc. Get creative!
Let's start making the croquetas!
Serve warm and… BON PROFIT!
Double Squid Croquetas
- 1 medium yellow onion, chopped
- approx. 11 oz (300grams) squid (calamari), chopped
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup whole milk, warm
- 1 teaspoon squid ink
- Olive oil and salt
- 1 Large egg
- 1 ½ cups bread crumbs
- Canola oil (frying)
- In a pan, drizzle about 2 teaspoons of olive oil and cook the calamari- it will take about 2 minutes. Transfer to a clean plate (discard any water that the squid might release).
- Using the same pan, drizzle some olive oil and cook the onion until brownish. Once cooked, transfer to the calamari plate.
- In the same pan, melt the butter, then add 3 tablespoons of all-purpose flour. Whisk constantly until the flour is combined. Add 1 cup of milk and whisk until the sauce thickens.
- Add the squid ink, onion and the squid into the sauce. Mix well until fully incorporated.
- Transfer to a plate and let cool. Once it cools a little bit, cover with some plastic wrap and transfer the mixture to the fridge for at least 5 hours or overnight.
- After the dough has rested, prepare the egg mixture. For this, I beat one large egg with 1-2 tablespoons of milk. Pour the breadcrumbs onto another clean large plate.
- Shape the mixture into small croquetas with a small spoon. Dip them into first into the egg mixture, then the breadcrumbs.
- Time to fry them! It is super fast. It took me about 3 minutes total for each batch of croquettes. Be sure to turn them to evenly cook each side.
- Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Season with salt.