Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Ingredients: 6 heaped tbsp of plain flour; sunflower oil for deep frying; lemons
cut into wedges; salt and pepper.
Preparation:
If you are using whole squid start by cleaning it. Hold the body in one hand and
the head in the other and gently pull them apart. Throw the entrails away. Pull
out the spine which runs the length of the body and wash the squid well.
Cut the body into rings about 1.5-2cm wide. Slice the wings into strips and cut
the tentacles from the head and discard the heads. Put the squid in a bowl with
4 lemon wedges – don’t squeeze the juice from the wedges – and leave to
marinate in the fridge for 1 or 2 hours.
In a deep bowl combine the flour, salt and pepper. Don’t be tempted to leave
the salt out as it is a very important ingredient. There won’t be much flavor
without it. You could add 1 teaspoon of paprika if you would like a smoky taste
but I don’t think it is really necessary. Leave this mixture to the side.
When you are ready to cook pour the sunflower oil into your deep fat fryer or a
deep saucepan on a medium heat until it is smoking hot. It is very important that
the oil is very, very hot. Dip the squid in the bowl of seasoned flour making sure
they are coated thoroughly.
Once the oil is hot drop a large handful of squid into it and fry for about 1 minute
until it is golden brown. Remove the squid from the oil using a slotted spoon and
drain on kitchen paper. Fry the remaining squid in the same way but make sure
the oil is still very hot. Be careful not to add too much of the squid to the fryer at
one time as this will cause the oil to cool too much and the flour will absorb too
much of the oil. A variation includes to deep the squids in beaten eggs after
they have been floured. Have a try to find the best option.

Warm chickpea, chorizo & pepper salad
Ingredients: 200g sausage; 1 tbsp olive oil; 410g can chickpeas, drained and
rinsed; 250g jar roasted mixed peppers, drained and roughly chopped; handful
coriander leaves, chopped; 2 tbsp natural yogurt
Preparation: Cut the chorizo into 3cm thick slices. Heat the oil in a large frying
pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally
until the edges start to crisp and it has released its red oil.
Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add
the peppers and cook for a few minutes until everything's juicy. Remove from
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