Hello, chefs and cooks! Today we are going to talk about a classic in the southern cuisine of Spain that has already conquered hearts (and stomachs) worldwide: fried chocos or chocos to the Andalusian .
As good fans of rich and simple food, we could not miss the opportunity to share with you all the perfect fried chocos tender inside and crispy on the outside .
Because, being honest, nothing worse than a gummy choco, right? So if you are wondering how to do fried chocos perfectly, stay reading. And hold on, that a lot of info is coming.
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About fried chocos
First the first, what are exactly chocos? Choco a mollusk that is mainly in the Atlantic and the Mediterranean. In Andalusia , these little ones are stars of the kitchen, but the Chocos are the true protagonists.
These are booked choco strips , which are cooked in frying until golden and crispy. They are usually used as a main cover or dish . They resemble fried squid, but taste and texture are unique and different, that is part of their charm!
History of fried chocos to Andalusian: a classic of Cádiz and Huelva
The Andalusian fried chocos have their roots in the sailor cuisine of southern Spain, particularly in the region of Cádiz and Huelva, where fish and fresh seafood are an essential part of the daily diet.
The Andalusian coast is famous for its fried fish , and the chocos could not stay out. For centuries, fishermen take advantage of the abundance of Sepias and Chocos in their waters to create simple but delicious recipes, such as the rebobed chocos that we are going to learn today.
Andalusian kitchen and marine tradition: the soul behind the fried chocos
This dish is a clear expression of Andalusian marine cuisine , which is based on fresh ingredients and simple techniques to highlight the natural flavor of sea products.
Chocos are part of the traditional fried frying that are served as tapas in the Andalusian bars, along with other delicacies such as anchovies, stretches, or squid.
The Cadiz and Huelva coast has had a strong connection with fishing, and sepia consumption has been part of the local diet for centuries. The fishermen brought them fresh from the sea and cooked them immediately, which gave rise to simple and fast preparations such as frying.
The difference of fried chocos with other sea fruits
One of the big differences between the Chocos and other shellfish, such as squid, is its texture and flavor. Choco meat is firmer and has a softer taste .
The real trick to be tender and not chiclosos is in the battering and cooking. It is not difficult, but it requires some secrets that we are going to see now. Don't worry, you're in good hands.
THE PERFECT REBUZED: THE SECRET OF THE CRISHING FRITES
One of the biggest secrets for crunchy fried chocos is in the batter. Be sure to dry the chocos well before passing them through the flour, since this will help the batter to adhere well and not take off when frying them.
- For an extra crocancy , you can mix wheat flour with a little chickpea flour. This is an Andalusian trick that does not fail and that will give a special touch to your dish.
Creative variants of fried chocos: give your personal touch
Although the classic recipe is quite simple and the most traditional, you can play with the ingredients to give you your personal touch. Some ideas that we propose:
- Chocos with garlic and parsley: Mariná Los Chocos in chopped garlic and fresh parsley before battering them.
- Chocos with spices: Add sweet or spicy paprika to the flour before battering for a special touch.
- Chocos with sauces: although in Andalusia they are served alone, you can accompany them with alioli sauce or lemon mayonnaise.
In summary, fried chocos are a delight that can be enjoyed alone or accompanied, and always better with a touch of lemon.
The ideal accompaniment for your fried chocos
This dish can be served as a lid or as a main dish. In the Andalusian bars, fried chocos are accompanied with a touch of lemon and a good glass of cold white wine or a very cool beer .
But if you want to do them at home as the main dish, we recommend you accompany them with french fries or a fresh salad . You can also prepare a homemade alioli sauce garlic mayonnaise
Now that you know all the secrets to prepare some tender and crispy chocos, it is time to get to work. This recipe, although simple, is a real delicacy that will transport you directly to the bars of the Andalusian coast with each bite.
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Fried chocos recipe
Yield: 2 portions
Preparation time: 20 minutes
Ingredients:
- 500 g of chocos
- 100 g of chickpea flour
- Olive oil for frying
- Lemon
- Salt
How to make fried chocos
- If the chocos are frozen, they must be taken out of the freezer one day before and place them in the fridge to leave slowly. Wash the chocos well with cold water before starting.
- Separate the tentacles of the body. For this recipe only the body of the chocos is used. Tentacles can be reserved to prepare rice, broth or splashes.
- Season the chocos with a pinch of salt and take to the fridge for 1 hour. If time is not available, this step is optional.
- After cooling, dry the chocos well with absorbent paper. Place the chickpea flour on a plate and flour the chocos making sure that they are completely covered. Shake excess flour.
- Heat plenty of olive oil in a deep saucepan or pan until it reaches a temperature between 170-180 ºC. Use a kitchen thermometer if possible to control the temperature. Fry the chocos in small batches for 2-3 minutes, or until golden and crispy, avoiding filling the pan too much so as not to lower the oil temperature.
- Remove fried chocos with a sparkling and place them on absorbent paper to remove excess fat. Serve hot fried chocos.
