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Squid in its ink croquettes

Next to my house there is a small bar where I had croquettes of squid in its ink. Delicious, really loved it. So I tried to do the same. It was very good but I still didn’t find the trick that she put in her own croquettes as the taste was still a bit different.


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What do you need?

  • 1 shallot
  • 1 small onion
  • 1 large squid
  • Squid ink
  • 65g of flour
  • 45g of butter
  • 300ml of milk
  • 2 eggs
  • Flour
  • Bread crumbs
  • Salt, black pepper, dry garlic


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  • Start by preparing the bechamel sauce that you will need to reserve in the fridge for 2hrs at least.
  • Fry the shallot that you will cut very thinly in a bit of oil
  • In a deep saucepan, melt the butter completely and add the flour and stir immediately
  • Add the milk and mix well. Add the shallot
  • Cook at medium fire for about 15mn or until the bechamel becomes thick (It needs to be well thick otherwise you will have difficulties to form the croquettes)
  • Let it cool and put in the fridge. Cover the bowl with a plastic film on the surface
  • In the meantime, cut the onion & squid very small and fry a few minutes in olive oil. Add the salt, pepper and garlic
  • Once cold, add to the bechamel with the ink, reserve in the fridge before starting to form the croquettes.
  • Prepare three deep plates with the flour, the bread crumbs and the beaten egg.
  • Form your croquette, try to have them all the same size.
  • Roll the croquettes in flour, then in egg and bread crumbs
  • Fry in abondant and hot oil a few minutes until cooked.
  • Let it cool on kitchen paper to remove the excess of oil.




Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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