Appetizer

Crispy Saffron Squid with Charred Lemon and Romesco Espuma

Name: Crispy Saffron Squid with Charred Lemon and Romesco Espuma
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 350g fresh squid tubes, cleaned; 60g all-purpose flour; pinch of saffron threads (about 0.2g); 2 tablespoons warm water; sea salt and cracked black pepper; oil for frying (about 500ml vegetable or light olive oil); 1 tablespoon extra-virgin olive oil; 50g roasted red pepper (from a jar, drained); 30g roasted almonds; ½ teaspoon sherry vinegar; 1 large egg white; 1 lemon, cut into 2 thick wheels; 2 tablespoons pine nuts, lightly toasted; small handful of flat-leaf parsley

Tender squid rings dredged in saffron-infused flour, fried until crackling, then piled on a bed of silky romesco purée foam. Finished with a crisp, char-edged lemon wheel and a scatter of toasted pine nuts. Elegant, textured, and utterly craveable.

757calper serving 38gprotein 39gcarbs 52gfat 15min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this