| Squid Calomar con Chile Verde Deep Fried Squid Squid Balls Squid w/Asparagus Squid w/Green Beans Stuffed Squid |
| Calamar con Chile Verde ~ Deep fried squid with Green Chile 8 squid, cleaned, minced 4 tbsp cornstarch 1 clove garlic, minced fine salt to taste 1 green onion, minced 2 green chiles, roasted, minced Batter: 3 egg whites 6 tbsp cornstarch 2 tsp water Blend all batter ingredients with a whisk, blend until smooth. Set aside 1. Clean squid. In a large bowl of water, remove innards and plastic-like membrane. Remove outer layer of skin (purplish), this is very thin, the flesh is white). Cut tentacles away from beak and eyes, discard beak & eyes. 2. Mince squid, garlic, and tentacles, place in a mortar and pound well with a pestle, making a paste, mix well with 4 tbls cornstarch to thicken. (If you do not have a mortar and pestle, you can mince with a knife very fine and then using the side of a broad knife, press over and over until you have formed a paste). 3. Shape into small one inch balls. Flatten ball into about a 2 inch round. Mix green chile and onion. Place small amount of chile mixture in center of round. Enclose chile and onion, then re-shape into a ball. 4. Heat oil to 340 - 350 degrees F. Dip squid ball into batter, gently place into oil, (one at a time - slowly ) deep fry (stir occasionally) until golden brown (about 3 - 4 minutes). |
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