Photo: My Party by Pete Evans
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Ingredients
- For the brocheta:
- 300g small squid tubes
- 4 chorizo, sliced on an angle
- Vegetable oil, for frying
- 400g tapioca flour
- 2 tbsp ground ancho chilli
- 1 tbsp cracked black pepper
- 2 tbsp paprika
- For the aioli:
- 5 free-range egg yolks
- 1 clove garlic, crushed
- Juice of 3 lemons
- 300ml extra-virgin olive oil
- Salt
- Chipotle chilli
Method
Soak the bamboo skewers in water for 1 hour.
Remove the skin from the squid and take out the cartilage. Cut the squid open lengthways, score the inside surface and cut into rectangular pieces about 4 centimetres long.
Thread the chorizo and squid on to the skewers so the chorizo sits inside the piece of squid.
To make the aioli, place the egg yolks in a mixing bowl (or you could use a food processor), add garlic and lemon juice and whisk to combine. Continue to whisk, slowly pouring in the oil until the aioli is creamy. Season with salt and the chipotle chilli.
Heat the vegetable oil in a wok or deep saucepan to 180C.
Mix together the tapioca flour and the spices and coat each skewer in the seasoned flour.
To cook, carefully place the skewers a few at a time in theoil and cook for 2 minutes until crisp and golden. Drain onkitchen paper and serve with the aioli.
Makes 20.
Note: Ancho chilli is a large, dried poblano chilli. Dark in colour and mildly fruity in flavour, it is used in traditional Mexican dishes. Chipotle chilli is a smoked, dried jalapeno.
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