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Fried Baby Squid from Spain – Puntillitas Fritas Recipe

The Puntillitas Fritas or fried baby squid as they are called in English is a very popular food from Southern Spain.

Even though there is not a particular date of creation of this dish, it is believed that sailors from third-century A.C were the first ones to introduce different types of fried fish plates and since then they haven’t left the spotlight of Andalusian cuisine.

If you are looking for what to eat in Malaga you might find them as calamaritos and in other parts of Andalusia it is called choquitos or chopitos, but either way, you are getting a delicious fried squid.

fried baby squid puntillitas, fried seafood

Just make sure not to mistake them for chipirones. What’s the difference between chipirones and puntillitas? Chipirones are baby calamari, whereas puntillitas are made from baby squid.

Also, know that squid is a different species than calamari. Thus puntillitas are nor fried calamari.

To this day, eating puntillitas fritas and other types of tapas is one of the best things to do in Murcia, but if you can’t go to Southern Spain, with this recipe you will get a heads up of the experience! 

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Step by Step instructions

To make this baby squid recipe you will need the following ingredients

  • 500g of baby squid
  • salt
  • 120g of corn or chickpea flour
  • 100g of regular (wheat) Flour
  • Extra virgin olive oil
fried baby squid, andalusian tapas
  1. The first step to start with this recipe is very simple, you just have to wash and clean your baby squids. But do this carefully, since some of them might have some sand or dust on their inside and you don’t want to find that when you bite into it!
  2. After that let them dry, you can speed this process by drying them with a clean kitchen towel.
  3. In a large bowl mix the wheat flour and the corn or chickpea flour. Don’t worry if you don’t have one of them, you can use just one type, but by using both you will get a more crunchy result and a more powerful flavor. 
  4. Once that you mixed your flours, toss your baby squids into that bowl and make sure they get entirely covered by the flour, this way you will ensure getting a really crispy result. In the meantime preheat your extra virgin olive oil in a deep and large pan.
  5. When your oil is hot, it is time to start frying your puntillitas! You can drop and deep fry one by one if you don’t feel comfortable cooking with hot oil, but if you are already used to it you can drop as much as you can but making sure that they have enough room.
  6. The last step is very simple too! You just have to remove the excess oil from the squids, put a little bit more of salt on top of them and that’s it! They are ready to be served.   

Substitution of ingredients

A lot of people are gluten intolerant or have celiac disease, but thankfully there is a gluten-free version for them! If you still want to get a crispy squid but make it gluten-free, you just have to change the flour for the same amount of cornstarch.

Also, make sure that the oil is new and that every pan is clean so there is no risk of gluten getting into your dish.

Besides that, if you want to spice things up, you can add some paprika or pepper into the flour and mix it, this way your dish will get a nice and soft heat that will elevate the flavor. You can also add some bread crumbs into the flour for an extra crisp.

There are other squid recipes that allow you to bake or boil the squid, but the best way to cook squid, especially baby squid, is to fry it!

Tips on Serving

chipirones puntillitas squid

This is a type of dish that shines on its own, but if you add some elements you can highly elevate the quality of the dish. One of the easiest ways to elevate the fried baby squid dish is to serve it right next with dipping sauces, like aioli sauce, sour cream with chopped chives.

Just make sure that the sauce is a creamy one that blends with the fish flavor, this means that sauces like barbeque or mustard wouldn’t fit in this category since they don’t blend well with fried fish.

Besides that, if you ever find yourself looking for what to eat in Granada, you will probably find multiple restaurants that serve them with potato fries.

But if you are not that lucky, you can easily make them at home, and they will be the perfect company for your baby squid!

I love to serve them with lemon wedges and black pepper on top!

Tips on Storage

Refrigerator-Storage

The best way to store this baby squid food is to store it right after it is cooked in a container with a lid, this way you will prevent all the fishy smell from getting into your fridge. 

Also, you just keep it from 1 to 3 days in the fridge, since if you let it there more time the squid will lose its freshness and it will also get soggy.

Besides that, if you want to freeze them you have to do it after you put the flour on them but before frying them.

If you freeze them once that they have already got fried, then they won’t get crispy.

You can’t get enough of this fried baby squid recipe from Spain? Have a look at my puntillitas recipe webstory!

Spanish Fried Baby Squid – Recipe Card

Yield: 4 Servings

Fried Baby Squid from Spain - Puntillitas Fritas Recipe

fried baby squid puntillitas

The Puntillitas Fritas or fried baby squid as they are called in English is a very popular food from Southern Spain.

Even though there is not a particular date of creation of this dish, it is believed that sailors from third-century A.C were the first ones to introduce different types of fried fish plates and since then they haven’t left the spotlight of Andalusian cuisine.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 500g of Baby squid
  • Salt
  • 120g of corn or chickpea flour
  • 100g of regular (wheat) Flour
  • Extra virgin olive oil

Instructions

  1. Wash and clean the baby squid, then dry it completely and put a little bit of salt on them
  2. In a large bowl mix the two types of flour* and cover the baby squid with that mixture 
  3. In a deep and large pan heat the extra virgin olive oil 
  4. Fry the squid on the hot oil until they get golden brown, then remove.
  5. Put a little bit more of salt on top of them and serve as preferred!

Notes

If you don’t have one of the flours for this fried squid recipe don’t worry! You can use just one. Besides that, if you want to you can cover the squids on eggs and after that cover them with flour. If in your town you can find a tempura type of flour (the same one that’s used on other fried squid recipes) you can use it! 

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 263Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 291mgSodium 215mgCarbohydrates 23gFiber 3gSugar 4gProtein 26g

All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

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