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Family favorite: baby squid and fried eggs

Fried eggs are but a global staple wherever you are in the world. Locally, we have our silogs to go to as breakfast or all-day meals: tapsilog (beef), longsilog (pork), bangsilog (fish) and even the trendy bacsilog (bacon). In fact, last night’s dinner, combined with fried eggs (or however which way you want it), makes for a great breakfast especially when paired with your favorite brew.

One combination that is also well-loved especially in Spain is baby squid and fried eggs. It is a famous dish available everywhere and El Quim in La Boqueria in Barcelona is famous for that.

Pair this baby squid and eggs with your favorite wine to make for a delicious meal.
Pair this baby squid and eggs with your favorite wine to make for a delicious meal. 

Over here we are used to having baby squid in olive oil and garlic and so this dish would be interesting to try if you get a good source of baby squid. My go-to for this is Malabon Fresh – their baby squid and other seafood live up to their name – fresh.

This dish can be had anytime of the day, you can have it for breakfast together with your sourdough bread, for a meal, or as part of your spread. Of course, it also goes well with paella, tortilla espanola and tapas. Here is my version of a family favorite – Baby Squid and Fried Eggs.

Ingredients:

2kg baby squid, cleaned

Few cloves of garlic, minced

Salt and paprika

Extra virgin olive oil (EVOO)

8 eggs

Optional: squid ink sauce

Procedure:

1. Heat oil in a pan and fry the eggs based on preference (medium, well done, etc). Set aside.

2. In the same pan, heat EVOO.

3. Add garlic and sauté for a few minutes making sure not to brown it too much, but just enough to release the aroma and flavor.

4. Add your baby squid and cook for a couple of minutes.

5. The squid will release its juice and at this point you may optionally add a tablespoon or two of squid ink sauce.

6. Season with salt and paprika and serve on top of fried eggs.

7. Serve warm and with crusty bread on the side. Plus points if you’re serving this with a glass of wine too!

Yield: Serves 4 to 6 pax

Happy cooking! — Kay Calpo-Lugtu

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The author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.

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Credit belongs to : www.manilatimes.net

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