CHOPITOS + MOJO VERDE

With the rainy drizzly January about to turn into a probably similar February it doesn't take long for my brain to wander to sunnier climes. Especially when asked to create a recipe inspired by Tenerife. I'm fed up with winter food so jumped at the chance to whip up something a bit sunnier in my kitchen. Tenerife is known for its cheeses, seafood, light stews and broths and grilled meats. There was just one recipe I really wanted to make though - delicious lightly fried baby squid with the tangy, herby, vinegary mojo verde sauce. The slight crunch of the squid batter encasing the soft squid dunked in the sauce is pretty much all I'd want to eat if I was sitting in the Tenerife sunshine right now.

Serves 2

For the squid:
300g baby squid or squid tentacles (the fishmonger should do these really cheap because a lot of people buy squid and ask for the tentacles to be removed)
1 egg white
2 tbsp plain flour
Salt and pepper

For the mojo verde:
Half bunch coriander
Half bunch parsley
Half bunch mint
3 cloves of garlic
1 green chilli
1 tsp sea salt
Sprinkle of cumin powder
1 tbsp sherry vinegar
Extra virgin olive oil

Start by making the mojo verde sauce, as the squid takes minutes to prep and cook. Roughly chop the herbs and smash or crush the garlic cloves. Add them all to the blender with the chilli, salt and cumin and a splash of oil. Blend, adding oil as you go until you having a liquid paste. Stir in the sherry vinegar.

Whisk the egg white in a bowl and put the flour in another bowl. Heat the oil in a frying pan. Dunk each piece of squid in the egg then the flour, then into the hot pan. Cook for 1 minute on each side. Remove and pop the squid onto a piece of kitchen roll to absorb any excess oil. 

Serve the crispy squid with a big squeeze of lemon juice and the mojo verde sauce drizzled all over the top. Cold beer optional but advisable!