There are days when you decide to combine all those ingredients and leftovers that you don't want to spoil in a dish. Sometimes, like on this occasion, a dish like this from peas with squid tails that I would not hesitate to repeat for its mixture of flavors and textures.
All the fried squid rings or calamari make this pea dish more appealing to those who tend to reject this legume. It is not my case, a good dish of peas with ham is attractive enough to include it in my menu by itself frequently.
I must admit, however, that the squid rings not only add texture and flavor but also complete it. You can serve as a single dish since they are combined in the vegetables, legumes and protein of animal origin. add to menu a yogurt or curd for dessert and you'll have a meal of ten.
The recipe
- 16 squid rings
- 120 g. Of flour
- 200 ml. of beer
- Salt and pepper
- Olive oil
- 1 cup frozen peas
- 1 cebolla
- 75 g. of ham cubes
- We mix in a large bowl flour and cold beer to achieve a thick cream.
- We salt and pepper the rings and submerge them in the mixture, making sure they are well covered with it. Then, cover the bowl and put it in the fridge for about 15 minutes.
- We take advantage of that time to poach the onion julienned in a frying pan with two tablespoons of olive oil and a pinch of salt and pepper.
- We also take advantage of cook the peas for five minutes until al dente. Once done, we will drain them and reserve them in a source.
- In the source, which is interesting to be suitable for microwave in case you had to heat it, we also place the onion once it is poached and the ham cubes.
- After 15 minutes, heat olive oil in a frying pan or turn on the fryer and we fry the squid rings, removing excess dough before. We do it in small batches and with very hot oil until golden brown.
- When the squid rings are ready drain and serve about the peas.
- We enjoyed the peas with freshly made squid rings.