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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.

INGREDIENTS

200gr Baby Squid

50gr flour

1 Egg

1925 Paris Caviar

EVOO Family Reserve Picual

PREPARATION

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 eggs 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.

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