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Today is saturday 29 october, it is ºC and in Santiago

22/ Squid Sandwich


Rye bread
Fresh Galician squid
Squid stock
Flour for tempura


Clean and salt squid and crystallise on grill at low temperature for 30 seconds.
Make a paste with the squid stock and flour for tempura. Fry and set aside.
Peel an onion and remove micro-bubbles for using later.
Open bread, remove inside part and fill with crystallised squid, a few lemon bubbles and tempura.

Categories: Sea food Ratings: 7
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