Fried SQUID | CALAMARES a La Romana | Bart van Olphen

[@mubinexy]

Thank you Bart.... love your recipes... whenever I want to know about seafood recipes, I always visit your KZbin channel

[@Bartsfishtales]

Thank you, that is great to hear!

[@deanshoap793]

Outstanding very simple and very tasteful perfect to add to my cuisine

[@Bartsfishtales]

Thanks Dean!

[@cherub2918]

Gorgeous! Love calamari it's my favourite thing to eat on holiday! Another really nice (healthy) summer recipe for squid that doesn't involve deep frying (i get nervous about deep frying at home) is to grill it on a bbq or griddle pan (tentacles as they are and make the squid "flowers" with the bodies then chop them into smaller bite size pieces) and make a thai/asian style salad with raw summer vegetables and herbs like coriander or mint or thai basil and a sour/fragrant asian dressing :)

[@Verhoh]

Mhhhhh...also sounds delicious...!

[@Bartsfishtales]

That sounds like a nice alternative to deep frying! Thanks for sharing

[@frankwillet1609]

Great recipe Chef, thank you.

[@Bartsfishtales]

Thanks Frank, enjoy!

[@frankwillet1609]

Looks delicious Bart, makes me want to travel to Spain. Or perhaps stay home and enjoy these Calamari’s!🇬🇧

[@Bartsfishtales]

Thanks Frank!

[@BrotherTree1]

I liked this before I even started watching the video. It says alot!

[@garydaniels5662]

Looks and sounds wonderful, we had squid for the first time in Barcelona, a few years ago now, and were surprised how nice it was. Like the different elements of this dish, must have a go. Thank You Bart.

[@Bartsfishtales]

When I am in Spain, I almost have it every day! Nice with a glass of rosé.. Incredible

[@rafaellaoliveiradonascimen2759]

what a delicious dish! thanks for sharing!

[@Bartsfishtales]

Thanks for watching!

[@davehwaful]

I love it! Thank you for the video!

[@Bartsfishtales]

Thanks for watching

[@nicolasmascareno7603]

I made them and they were fantastic, so delicious with the aioli...thanks so much for sharing the recipe! Greetings from Chile!

[@Bartsfishtales]

Glad you like them Nicolas!

[@mita232]

of course i'd love to learn how to clean a squid, that's not even a question! anyway, this stuff looks great, i should try to make it some time

[@khaoulachatt7703]

check everyday food channel ! they just posted a video about how to clean it like a pro ... i just thought this could help

[@Bartsfishtales]

Coming soon! Thanks for commenting

[@PangBard]

hello Bart, greetings from Greece mate, awesome food presentations

[@Bartsfishtales]

Greetings from Indonesia at the moment!

[@wwsuwannee7993]

Spanish seafood is awesome. Like you said, simple flavor of the food. Their cheeses are also way under rated and super deluxe....wine too lol. No I'm not bias, just a fellow that has been there.....thanks Bart.

[@Bartsfishtales]

Thanks for watching! Glad you like it!

[@katuhstrahfik]

Calamari broke me out as a kid from being a picky eater. Opened the world wide open. Thanks, Bart!

[@Bartsfishtales]

So you can say you're glad you tried it! Thanks for commenting Zach

[@Verhoh]

Owwww....Bart !! You did it again ! making me hungry instantly...damm now I have to go buy me a squid right away..I'll clean it my self ( like to keep the ink sack for black pasta or risotto..) Man you are soooooo good !!. Regards, Hans.

[@Bartsfishtales]

Thanks Hans, that is just my intention! Glad you like it

[@XRaimon]

Hello Bart, I'm spanish and I love simpicity too. That's why we do not add mustard to our allioli. The original recipe for allioli is garlic, olive oil and salt, simple as that.

[@Bartsfishtales]

Hi Raimon, next to the reason I love mustard, I add it for a good binding! But I absolutely agree with you!

[@XRaimon]

+Bart's Fish Tales Awesome! I love mustard too. I was just making a point, not criticism. :)

[@BradleyBakes]

Only got into calamari recently but it's my new favourite thing Great recipe - subscribed! :D

[@jmiquelmb]

This kind of aioli is also called "ajonesa" (garlic-aisse) sometimes, as in some parts of Spain we make aioli (all i oli) with no eggs, just garlic, oil, salt and lemon zest

[@Verhoh]

Can you explain this "All i oli" better please ? how to make it ? Thank you in advance, regrads from the Netherlands.

[@jmiquelmb]

Hans Verhoeven "All i oli" means garlic and oil in Catalan. It's mainly made in the Mediterranean regions of Spain, According to tradition, it was some sort of poor man's mayonnaise as eggs were more expensive in the old times. The two sauces are thought to be closely related. You start crashing peeled garlic gloves like in the video, and then start adding oil (olive or sunseed) very slowly until you get an emulsion. Then add salt and lemon zest. It's a bit tricky (specially with olive oil), as you must learn how to do it in order to mix the ingredients properly. It has a very, very garlicky taste, not suitable for everyone, but it's heaven for those who enjoy it. Also, it's better to make it outside if you don't want your kitchen to smell like garlic for the next hours. You can find some recipes on youtube if you type "allioli receta", "alioli", or "all i oli recepta". Most are in Spanish or Catalan, but I guess you'll get an idea. Some of them use a mixer, or egg, and they're not necessary bad also. But the traditional is the one I mentioned.

[@Verhoh]

Thank you very much. I will try this soon..! I like Garlicky taste and don't mind my kitchen to smell like it...:-) I was born in the wrong country, should have been born in the Mediterranean...thnak you again.

[@jmiquelmb]

Hans Verhoeven Remember to do it very slowly if you decide to do it the traditional way. It should take 20-30 min.

[@Verhoh]

I am on it right now ...ok 15 minutes more to go..:-) I notice on youtube that even in Spain the name Alioli is not used properly accordig your lessons..tey say Alioli but they make actually Alionese....right..?

[@Lidalgirl]

I tried the pairing calamares+aioli in a tapas place here in Manchester. It was dead nice! Most fishmongers clean squids -just ask them. Love them battered and fried, they're one of my favourite part of the classic fritto misto (deep-fried mix of fish) alongside latterelli (baby blue fish, they're about the size of an inch. Next time you end up in Italy, possibly in Romagna or Lazio, try them!). I often make a quicker/cheat version of this, just dipping the squid rings in oil then in breadcrumbs and pan frying them for few minutes with another drop of oil. Definitely recommended when you don't have enough oil for a deep fry!

[@Bartsfishtales]

That's a nice quick twist! Thanks for sharing

[@Lidalgirl]

Bart's Fish Tales you're always much welcome. still waiting for your book in English ;)

[@rangasrinath8915]

U a very good,chef one by one explain.

[@Adam_West_Batman]

I would like to know how to clean a squid. Thank you and I love your videos.

[@Bartsfishtales]

Coming soon!

[@shirleycastle5170]

Squid is so good love to eat that anytime. See you next Fishy Friday

[@Bartsfishtales]

Exactly.. Reminds me of the sun! See you

[@ImjustKelly73]

I would try the rings of Calamari, but the tentacles look icky lol. Nice job Bart & TFS! :)

[@Lidalgirl]

They're crunchier! Definitely the best part trust me ;)

[@Bartsfishtales]

They are really nice Kelly!

[@johnhallback1560]

Clean a squid!

[@jmiquelmb]

You can ask the fishmonger to do it for you, most of the times they will

[@Bartsfishtales]

Soon!

[@TBiscuitsmx5]

yummy

[@slimbullet96]

Great recipe Bart! Is there any risk from eating the sauce due to the raw egg?

[@xanatadlemo]

Are you going to sell an english version of your book? I would really like to buy it, but I sadly can't understand dutch!

[@Verhoh]

Do you mean the book about tinned fish..? There is an English version : www.amazon.co.uk/Cooking-Tinned-Fish-Bart-Olphen/dp/1910496235

[@xanatadlemo]

+Hans Verhoeven I mean his book, Barts Fish tales

[@Bartsfishtales]

I hope very soon!

[@Verhoh]

ohyhy yeah, a helll of a good book aswell...-)

[@TattooedDancer91]

love it! Would you use the same batter for shrimp? :D

[@Bartsfishtales]

This batter is the very base without adding any taste, so you might swap the water for some beer or add some seasoning! But for the calamares I love to keep it as pure as possible

[@gijsstokvis8231]

0:53 ANOTHER ONE! Major key alert!

[@Bartsfishtales]

Another one..

[@SeeNyuOG]

2:58 3 hands : O

[@Bartsfishtales]

Chef's trick! Holding the bottle in my hand palm while holding the bowl with my fingers :-)

[@SeeNyuOG]

niiiiiiiiiiiice

[@lancelotdelatorre9957]

how i clean a squid?! greetings from mexico

[@Bartsfishtales]

Coming soon!

[@فاطمهابراهيم-ص6م]

Can you please make diffeeent green salads with dressing

[@ginanguyen3061]

Can I use regular water?

[@Bartsfishtales]

I used the sparkling water because of the bubbles, they make the batter light and crispy. If you use regular water, you won't get that effect!

[@ginanguyen3061]

Bart's Fish Tales Okay thank you very much. Ill try this out tmr :)

[@mubinexy]

Pls also make a video on cleaning squid

[@Bartsfishtales]

Did one! Please find it here: kzbin.info/www/bejne/kJeTc6mOiduUnsk&ab_channel=Bart%27sFishTales

[@Hannah-le4go]

Could you also use beer for the batter?

[@Bartsfishtales]

Yes! Try it

[@dgiovasc]

How do you clean a squid?

[@Bartsfishtales]

Coming soon!

[@Cremantus]

Great recipe... keep it simple and stupid... super! And, yes... please clean a squid.

[@Bartsfishtales]

Thanks!

[@emyloungaya1883]

Ahh. Spain.... 👻

[@cjsjane]

Erm... sorry for being annoying, but... Raw egg yolks? Isnt it a bit risky?

[@bug_god]

no, but the eggs have to be good quality (just buy organic ones)

[@cjsjane]

Laberrynth Ok thank you, my country is not the best place for good quality eggs, its hard to find very good and fresh eggs here, so yeah... I probably wint try this sauce... Basically, Im a scaredy cat. Haha

[@TattooedDancer91]

you can use pasteurised yolks no problem, risk free.

[@cjsjane]

TattooedDancer91 Yeah, i thought of that, but its hard to get pasturized eggs, even if I found it, It WILL BE PRICEY huehue.... I saw pasturized eggs at the biggest hypermarket in the area, but compared to normal eggs, its about triple the price, crazy huh? 😂

[@TattooedDancer91]

Yeah it's the same in Denmark. However aioli in a jar is about the same price as the eggs, so I'd just buy that ;) And even though Denmark is declared salmonella free, I'm not gonna risk it with non pasteurised eggs :D

[@ThePROVATO13]

Can anyone name this Salsa song please ??

[@MinatoOtoko]

I WANT TO KNOW HOW TO CLEAN A SQUID.

[@Bartsfishtales]

COMING SOON THEN! Thanks for watching!

[@juliantrujilloguerrero4862]

That's not spanish music...

[@gijsphilip]

A la Romana is also not very Spanish

[@amaltje1234]

Who truely cares.

[@jmiquelmb]

It's an Spanish recipe if I'm not wrong. We have another dish we call "Russian Salad", but it's not Russian at all.

[@Jorge-tx1nz]

Actually, Russian Salad is russian. It was created by Chef Lucien Olivier, who worked in a very famous restaurant in Moscow.

[@fankhauserpeter2792]

please clean a squid

[@Bartsfishtales]

Coming soon!

[@bobschouten970]

clean a squid please!!!

[@Bartsfishtales]

Coming to you this week!

[@MrPaulcharlier]

Clean a squid!

[@Bartsfishtales]

Will do!