Bacon and Squid. Have I truly arrived in food heaven? What a marvellous combination. And here's how.
A simple tapa serving that is both filling and tasty. We love Spanish food such as this. So simple to prepare. Such a delight to taste.
It is making easy dishes such as this that helps prepare you for making bigger and more complicated meals in the future.
- 1 large squid, cleaned, prepared and cut into fine julienne
- 8 slices of cured bacon
- Olive oil for frying
- 1 teaspoon of squid ink
- 100 ml of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.