Feb 4, 2026
Duroc Pork Milanese
An elegant dish featuring a rich Duroc pork tomahawk coated in crispy panko, served with an olive oi
Serves 2 | Prep 20m | Cook 25m
Crispy Patagonian Squid Rings with Smoked Paprika Aioli
Serves 4 | Prep 10m | Cook 4-6m
A delicious seafood starter or tapas dish featuring Lightly Floured Patagonian Squid Rings by Ibercook. Prepared from high-quality squid with no guts, beaks, eyes, or internal shells, these lightly floured rings deliver excellent flavour and a consistently crispy finish. Paired with a smoky paprika aioli, they make an irresistible appetizer for sharing.Ingredients
-
- 1kg Ibercook Lightly Floured Patagonian Squid Rings
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, finely chopped (optional garnish)
- 150g mayonnaise
- 1 garlic clove, finely grated
- 1 tsp smoked paprika
- 1 tsp lemon zest
- Pinch of salt
Method
- In a small bowl, combine the mayonnaise, garlic, smoked paprika, lemon juice, and salt. Mix well and refrigerate until needed.
- Heat vegetable oil in a deep fryer or large saucepan to 180°C.
- Fry the frozen squid rings in small batches to avoid overcrowding the fryer.
- Cook for 3–4 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain on kitchen paper.
- Arrange the squid rings on a serving platter and garnish with fresh parsley.
- Serve immediately with lemon wedges and the smoked paprika aioli.
Chefs Notes
Cook directly from frozen to maintain the coating’s crisp texture. Avoid overcooking, as squid can become tough if fried for too long. For extra Mediterranean flavour, sprinkle with a pinch of sea salt and additional smoked paprika before serving. Serve alongside a fresh green salad or roasted peppers for a complete tapas experience. Perfect as a starter, sharing platter, or seafood menu item in restaurants and gastro pubs.
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