Squid croquettes
- 40 minutes
- High
- 6 people
Ingredients
- 500 ml milk
- 2 tins Corsorcio Squid in Ink
- 50 g butter
- 50 g flour
- Chives
- Nutmeg
- 100 g thick breadcrumbs
- 50 g panko crumb
- Smooth olive oil
- Salt
Elaboration
Put a pot on the hob and add the butter. Once it has melted, add the flour and cook it by stirring well so that it does not burn or stick. Add the milk little by little, stirring all the time. When the bechamel has thickened, add the two tins of squid, previously chopped very small, and add salt and nutmeg to taste. Once the bechamel is ready, cover it with film so that it does not form a crust.
Put oil in a pan to heat up to 170ºC. Add the breadcrumbs and the panko crumb and fry them until golden. Remove the oil and drain them on paper towels.
Fill tall shot glasses ¾ full of hot squid bechamel and then add a large tablespoon of the coating. Finish it off with a few chopped chives. Eat this de-structured croquette with a spoon.