Andalusian-style fried baby calamari

Chipirones a la Andaluza

Fondly known as calamari popcorn in my household, this would have to be one of my favourite chiringuito tapas to nibble on with a beer after a swim at the beach in summer.

SERVES 4

300 g (10½ oz) chipirones (baby calamari)

vegetable oil, for deep-frying

2 tablespoons plain (all-purpose) flour

1 teaspoon sea salt flakes, plus extra for sprinkling

lemon wedges, for serving

Wash the chipirones under cold water and dry very well with paper towel.

Heat a saucepan filled halfway with vegetable oil over medium heat.

Put the flour into a plastic bag with the salt, hold it closed and shake to mix. Put a handful of chipirones into the bag, close and shake to coat with the flour. Remove the chipirones and shake off any excess flour. Repeat this process until all the chipirones are coated in flour. Put on a plate but don’t pile them on top of each other, or they will stick together.

When the oil is just forming small bubbles on the base of the pan, add a single chipirone and, when it floats and cooks to golden-brown in 1 minute or less, the oil is ready to use. Cook the chipirones in small batches, then drain on paper towels and serve immediately sprinkled with the extra salt, with a lemon wedge on the side.