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Calamars au Piment d’Espelette
Squid with Piment d’Espelette
Preparation info
- For
6
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 2008
Ingredients
Method
- Prepare the squid by removing the internal cartilage and beak. Pat dry with a paper towel.
- Mix the flour with the piment d’Espelette and coat the squid with this mixture.
- Heat the olive oil in a frying pan and pan-fry the squid on a high heat.