• Español
  • English
  • Deutsch
  • Français
  • русский

Baby squids with Paris 1925 Caviar. By chef Luis Miguel Menor from La Milla restaurant in Marbella

Here one of the most commented recipes this summer.


200gr Baby Squid

50gr flour

1 Egg

1925 Paris Caviar

EVOO Family Reserve Picual


To make this recipe, first of all we have to wash the baby squids and leave in a strainer draining, when they are dry will have to remove the feather, roll in batter and fry! They are cooked to perfection and served with a fried egg that have crispy, lacy edges.

Lastly, and to give a touch of sophistication, the dish is dressed with Extra Virgin Olive Oil Family Reserve Picual and topped with a little Oscietra Paris 1925 caviar to offer a wonderful flavour of the sea.

Share on FacebookTweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>