Fried SQUID | CALAMARES a La Romana | Bart van Olphen 

Mhhhhh...also sounds delicious...!

That sounds like a nice alternative to deep frying! Thanks for sharing

Thanks for watching

Thanks Frank!

Thank you, that is great to hear!

Thanks for watching!

Thanks Frank, enjoy!

Thanks Dean!

When I am in Spain, I almost have it every day! Nice with a glass of rosé.. Incredible

Greetings from Indonesia at the moment!

check everyday food channel ! they just posted a video about how to clean it like a pro ... i just thought this could help

Coming soon! Thanks for commenting

Glad you like them Nicolas!

Thanks Hans, that is just my intention! Glad you like it

Hi Raimon, next to the reason I love mustard, I add it for a good binding! But I absolutely agree with you!

+Bart's Fish Tales Awesome! I love mustard too. I was just making a point, not criticism. :)

Can you explain this "All i oli" better please ? how to make it ? Thank you in advance, regrads from the Netherlands.

Hans Verhoeven "All i oli" means garlic and oil in Catalan. It's mainly made in the Mediterranean regions of Spain, According to tradition, it was some sort of poor man's mayonnaise as eggs were more expensive in the old times. The two sauces are thought to be closely related. You start crashing peeled garlic gloves like in the video, and then start adding oil (olive or sunseed) very slowly until you get an emulsion. Then add salt and lemon zest. It's a bit tricky (specially with olive oil), as you must learn how to do it in order to mix the ingredients properly. It has a very, very garlicky taste, not suitable for everyone, but it's heaven for those who enjoy it. Also, it's better to make it outside if you don't want your kitchen to smell like garlic for the next hours. You can find some recipes on youtube if you type "allioli receta", "alioli", or "all i oli recepta". Most are in Spanish or Catalan, but I guess you'll get an idea. Some of them use a mixer, or egg, and they're not necessary bad also. But the traditional is the one I mentioned.

Thank you very much. I will try this soon..! I like Garlicky taste and don't mind my kitchen to smell like it...:-) I was born in the wrong country, should have been born in the Mediterranean...thnak you again.

Hans Verhoeven Remember to do it very slowly if you decide to do it the traditional way. It should take 20-30 min.

I am on it right now ...ok 15 minutes more to go..:-) I notice on youtube that even in Spain the name Alioli is not used properly accordig your lessons..tey say Alioli but they make actually Alionese....right..?

Thanks for watching! Glad you like it!

Exactly.. Reminds me of the sun! See you

So you can say you're glad you tried it! Thanks for commenting Zach

That's a nice quick twist! Thanks for sharing

Bart's Fish Tales you're always much welcome. still waiting for your book in English ;)

Coming soon!

You can ask the fishmonger to do it for you, most of the times they will

Soon!

They're crunchier! Definitely the best part trust me ;)

They are really nice Kelly!

Another one..

This batter is the very base without adding any taste, so you might swap the water for some beer or add some seasoning! But for the calamares I love to keep it as pure as possible

Do you mean the book about tinned fish..? There is an English version : www.amazon.co.uk/Cooking-Tinned-Fish-Bart-Olphen/dp/1910496235

+Hans Verhoeven I mean his book, Barts Fish tales

I hope very soon!

ohyhy yeah, a helll of a good book aswell...-)

Chef's trick! Holding the bottle in my hand palm while holding the bowl with my fingers :-)

niiiiiiiiiiiice

Did one! Please find it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Zf0BvXTvahg.html&ab_channel=Bart%27sFishTales

Coming soon!

Coming soon!

Yes! Try it

I used the sparkling water because of the bubbles, they make the batter light and crispy. If you use regular water, you won't get that effect!

Bart's Fish Tales Okay thank you very much. Ill try this out tmr :)

Thanks!

COMING SOON THEN! Thanks for watching!

no, but the eggs have to be good quality (just buy organic ones)

Laberrynth Ok thank you, my country is not the best place for good quality eggs, its hard to find very good and fresh eggs here, so yeah... I probably wint try this sauce... Basically, Im a scaredy cat. Haha

you can use pasteurised yolks no problem, risk free.

TattooedDancer91 Yeah, i thought of that, but its hard to get pasturized eggs, even if I found it, It WILL BE PRICEY huehue.... I saw pasturized eggs at the biggest hypermarket in the area, but compared to normal eggs, its about triple the price, crazy huh? 😂

Yeah it's the same in Denmark. However aioli in a jar is about the same price as the eggs, so I'd just buy that ;) And even though Denmark is declared salmonella free, I'm not gonna risk it with non pasteurised eggs :D

A la Romana is also not very Spanish

Who truely cares.

It's an Spanish recipe if I'm not wrong. We have another dish we call "Russian Salad", but it's not Russian at all.

Actually, Russian Salad is russian. It was created by Chef Lucien Olivier, who worked in a very famous restaurant in Moscow.

Coming soon!

Coming to you this week!

Will do!