Entree: Spain – Andalusia – Choco Frito (Crisply fried pieces of battered or floured cuttlefish typical of coastal Andalusia)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (450 g) choco (cuttlefish), cleaned and cut into 1–1.5 in (2.5–4 cm) pieces
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) fine semolina or extra flour (optional, for extra crispness)
- 2 tsp (8 g) sweet smoked paprika (pimentón)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 lemon, cut into wedges
- 2–3 cloves garlic, thinly sliced
- 2 tbsp (30 ml) fresh flat-leaf parsley, chopped
- Olive oil for frying, about 1 1/2 cups (360 ml) (enough for shallow frying)

Instructions

1. Pat the cuttlefish pieces dry with paper towels. In a shallow bowl, combine all-purpose flour, semolina (if using), smoked paprika, 1 tsp (5 g) salt, and black pepper.
2. Toss the cuttlefish in the seasoned flour to coat thoroughly, shaking off excess. Let the coated pieces rest 5–10 minutes so the coating adheres.
3. In a large heavy skillet, heat olive oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add sliced garlic and cook briefly until fragrant and lightly golden, then remove garlic with a slotted spoon and reserve in a small bowl to avoid burning.
4. Fry the cuttlefish in batches, avoiding overcrowding, 2–3 minutes per side until golden and crisp. Use a slotted spoon to transfer fried choco to a plate lined with paper towels to drain. Sprinkle lightly with salt while hot.
5. When all batches are done, return the reserved garlic to the pan for 30 seconds with chopped parsley to perfume the oil, then drizzle over the fried choco or toss briefly to combine.
6. Serve immediately with lemon wedges for squeezing over the choco and a scattering of extra parsley.