Croquettes of baby squid in its ink

Fry the finely chopped garlic and onion with a spoonful of Aove. Once browned, add the bell pepper in small pieces and let it fry.

Once the sauce is ready, add the crushed tomato, the ink and mix everything well until it is completely integrated.

It is time to add the squid and cover the pan/pan for 8-10 minutes. Stir well so that everything is done. ‼️El squid (or squid) must be well washed and cut into pieces not too small. ‼️

When you see that it is tender, turn off the heat and remove the squid. On the one hand, grind the sauce and on the other hand, cut the squid into very small pieces.

Set aside and prepare the béchamel sauce. The same as always (see other recipes). We cook the whole wheat flour, add milk until we have the right texture, add our shrapnel sauce, mix and integrate well and finally the pieces of squid. We integrate everything and pour the dough in a bowl. We let it to temper, cover it with plastic wrap touching the dough and once cold, we put it in the fridge for at least 5 hours to get consistency.

We take out the dough, make portions, shape them and dip them in beaten egg and then in whole wheat breadcrumbs.

Ready for frying, baking or freezing