Ingredients

• 500g calamari (fresh or frozen)
• 300g Blédor Multi-Usages
• 2 beaten eggs
• 1 lemon (preferably green)
• Olive oil
• A pinch of salt
• One pinch pepper
• A teaspoon of paprika

Preparation

• Slice the calamari and leave to macerate for 30 minutes in lemon juice and olive oil, seasoned with salt and pepper

• Dry the pieces as much as possible with tissue paper, then dredge them in flour, dip in beaten eggs and coat them with flour again.
• Fry in warm oil until they are golden.

• Taste this popular”gadjak” accompanied by a chilli sauce for more spice.