Hello friends and friends of Paulina Kitchen! What do you think if we travel a little with the mind and move to a beach bar to eat some rich chopitos ? But this time with all the taste of homemade food.
The chopitos or fried pools are very popular small mollusks in Spain Andalusia region where they are one of the most claimed covers to accompany a fresh drink.
Then we enter fully into the world of the booked chopitos, to know everything about these small squid. From its origin, differences with other similar species, the best accompaniments and all tips to prepare the chopitos recipe just like your favorite tapas bar.
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About the chopitos
Los Chopitos, also known as squad lace or simply pointed , are the Baby version of the squid, these delicious mollusks are very popular in all their versions, from the classic recipe from squid to La Romana to the famous black rice , among other delicious dishes.
- However, we must not confuse because it is not about "miniature squid" , but a different species of cephalopod , much smaller and with a perfect size to rebola and fry.
These small mollusks are characterized by having a soft texture and a delicate taste, which makes them ideal to enjoy in their simplest version: fried chopitos . In southern Spain, especially in Andalusia , it is common to find this dish in almost any bar of tapas , accompanied by its small line that enhances its flavor.
What fish are the chopitos and why are they called like that?
Well, in reality the word "chopitos" refers to a mollusk, specifically to a small squid , scientifically known as Alloteuthis Media . These cephalopods are found in the Eastern Atlantic and in the Mediterranean Sea, and are especially abundant in the Spanish coasts .
The name comes from the word "chopo" , which is a colloquial term used in some areas of Spain to refer to squid. Being smaller, they were given the diminutive , which over time became popular.
5 characteristics and attributes of the fried chopitos recipe
- Simplicity in preparation : one of the great attractions of fried dots is how simple it is to prepare them. Just clean them, batter them and fry them in a matter of minutes.
- Crispy texture : the batter is what gives them that unique texture. A good batter with flour, light and crispy , is key so that they are not heavy or oily.
- Sea flavor : rebozados retain all the taste of the sea, which makes them especially tasty when they are accompanied with a little lemon, which helps to enhance that saline and fresh touch.
- Versatility : The plate of booped lace can be served as an appetizer, as part of a tapas, or even as a main course accompanied by a good salad or spicy fried potatoes . In addition, they combine perfectly with a wide variety of sauces, from an alioli, to a homemade mayonnaise.
- Irresistible presentation : visually, fried dots have a special attraction. Their small size and their golden booked make them tempting in sight. They are usually used in generous portions, so they are ideal for sharing.
Why are Chopitos famous in Spain?
In Spain, fries are one of those Spanish tapas on any bars route, and it is easy to understand why. Simply because fried chopitos , with their crispy and gold rejoice, are a real explosion of flavor and texture.
But attention, that squid bounces booked not only can be enjoyed in bars; They are also a very popular dish in family gatherings, in informal meals and on any occasion. They are served as an appetizer or as part of a tapas, accompanied by other classics such as shrimp to chin or cod booked .
6 tips to prepare the chopitos recipe perfectly
- Buy the freshest raw material as possible : they must have a bright color and a soft aroma . If the frozen ones are chosen, defrost them slowly in the refrigerator to preserve their texture and flavor.
- Adequate cleaning : remove the viscera and rinse them with cold water to eliminate any rest of sand. A trick is to dry them well with cooking paper so that the battering adheres better and is more crunchy.
- Proper flour : they batter with wheat flour, but for a more crispy batter, chickpea flour or corn (polenta) can be incorporated. It is important to shake them to eliminate excess flour before frying.
- Oil at the correct temperature : the oil must be very hot, at about 180ºC, so that they fry quickly and do not absorb too much oil.
- Fry in small quantities : Do not fill the pan or fryer too much. Do it in small quantities so that the oil does not lose temperature and the gold is even.
Chopitos and Chipirones: What are different?
It is easy to confuse them with the chipirones . Although both are small squids , they are not exactly the same. Chipirones are, in fact, young squid , but of a different species ( Loligo vulgaris ), which growing up in the squid that we all know.
- Chopitos are a smaller and different species that remains reduced size throughout their lives. Unlike chipirones, they have a smaller and smaller body.
Another key difference is in texture and taste . Chipirones have a little firmer meat and a more intense flavor, which makes them perfect for grilled preparations or stews, such as chipirones in sauce . Instead, the dots are smaller, tender and delicate .
The 6 best accompaniments for the chopitos to the Andalusian
- The Alioli , this garlic and oil emulsion, is an ideal accompaniment for the Andalusian chopitos . Its powerful and creamy flavor contrasts with the crunchy texture of small mollusks, creating an irresistible combination.
- Another popular option is homemade mayonnaise with lemon , which adds a subtle citrus touch.
- It is also common to accompany them with a fresh salad such as the Murcia salad , which balances frying with its freshness.
- In some regions they are served battered with a little roasted peppers , which gives a sweet and smoked touch to the plate.
- Of course, crispy fried potatoes are always a classic option that does not fail.
- And we cannot forget the drink: a very cold cane, a glass of fruity white wine or a good beer, they are the perfect companions to enjoy some booked squid tiptoe .
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Fried chopitos recipe or french fries
Yield : 4 portions
Preparation time : 35 minutes
Ingredients
- 500 grams of fresh or pointed chopitos
- 100 grams of wheat flour (it can be mixed with chickpea flour or corn)
- Extra virgin olive oil to fry
- Salt to taste
- Lemon slices (optional)
How to make the pop -up chopitos recipe
- Clean the chopitos withdrawing the viscera (including the pen and the eyes) and any residue. Rinse them and dry them carefully with cooking paper.
- Place the flour in a bowl and add a pinch of salt. Pass the little tips through the flour, covering them completely, and shaking to eliminate excess.
- Place the floured chopitos on a tray and let them rest in the refrigerator for 10 minutes before frying, so that the flour adheres better.
- Heat a deep pan or a fryer with abundant extra virgin olive oil at about 180 ° C. Fry the chopitos for 2 or 3 minutes until golden and crispy, doing it in batches so that the oil does not cool.
- Remove them from the oil and place them on absorbent paper to remove excess fat. Adjust the salt if necessary and serve immediately, accompanied by lemon slices.
