Crispy Squid With Beetroot Sauce Recipe

Name: Crispy Squid With Beetroot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces raw red beets, whole; Pinch of saffron threads; 1 tablespoon Greek yogurt; Salt and freshly ground black pepper; 1 tablespoon lemon juice, or to taste; 3 1/2 ounces squid bodies and tentacles; Generous 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Salt and freshly ground black pepper; vegetable oil, for frying; lemon wedges, to serve

Servings: persons

3 1/2 ounces raw red beets, whole
Pinch of saffron threads
1 tablespoon Greek yogurt
Salt and freshly ground black pepper
1 tablespoon lemon juice, or to taste
3 1/2 ounces squid bodies and tentacles
Generous 1/2 cup all-purpose flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
vegetable oil, for frying
lemon wedges, to serve

1
Preheat the oven to 400F.
2
Wrap the beetroots in foil and place in the oven for 1 hour, or until tender to the point of a knife.
3
Remove from the foil and allow to cool.
4
When cool enough to touch, rub off the skins with your thumbs.
5
Place the saffron in a cup and add 5 tablespoons of hot water.
6
Leave to steep for 10 minutes.
7
Strain, reserving the liquid, and blend it with the cooked beets and yogurt, using a food processor or hand-held blender.
8
Taste the sauce and add a little salt and lemon juice, to taste.
9
Meanwhile, slice the squid into rings and the tentacles into manageable pieces.
10
Mix the flour, baking powder and some salt and pepper together and place it all in a sandwich bag.
11
Add the squid to the bag and holding the opening shut give it a good shake.
12
Let the squid sit in the flour for a couple of minutes.
13
Remove the squid from the bag, shaking off excess flour.
14
Heat 1 1/4 inches of vegetable oil in a large saucepan to 350F on a pan thermometer, or until a cube of bread browns in the oil in 30 seconds.
15
Carefully drop the squid into the oil and fry quickly until golden brown, after just 30 seconds or so (otherwise it will be chewy).
16
Remove with a slotted spoon and drain on paper towels.
17
Serve the squid straightaway, with wedges of lemon to squeeze over and the beetroot sauce.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 ounces raw red beets, whole, Pinch of saffron threads, 1 tablespoon Greek yogurt, Salt and freshly ground black pepper, and more.

Yes, Crispy Squid With Beetroot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Squid With Beetroot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions