📝 About This Recipe
These striking jet-black croquettes are a staple of Spanish coastal cuisine, offering a sophisticated twist on the classic 'croqueta.' The silky, obsidian béchamel is infused with the briny essence of the sea and studded with tender morsels of sautéed cuttlefish. Encased in a crisp, golden-panko shell, they provide a dramatic visual and textural contrast that makes them the ultimate conversation starter for any tapas spread.
🥗 Ingredients
The Seafood Base
- 300 grams Fresh Cuttlefish (cleaned and very finely minced)
- 2 tablespoons Olive Oil (extra virgin)
- 2 cloves Garlic (minced)
Black Béchamel Sauce
- 60 grams Unsalted Butter
- 70 grams All-purpose Flour
- 500 ml Whole Milk (infused with a bay leaf and warmed)
- 8-10 grams Cuttlefish or Squid Ink (usually 2 small sachets)
- 1/2 teaspoon Sea Salt (to taste)
- 1 pinch Nutmeg (freshly grated)
The Breading & Frying
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 500 ml Neutral Oil (for deep frying)
Lemon Aioli Garnish
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (for garnish)
👨🍳 Instructions
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1
Heat olive oil in a skillet over medium heat. Sauté the minced cuttlefish and garlic for 3-4 minutes until the cuttlefish is opaque and tender. Set aside.
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2
In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 2 minutes to create a roux, ensuring it doesn't brown.
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3
Slowly pour in the warm milk, a little at a time, whisking constantly to prevent lumps. Continue until all milk is incorporated and the sauce is smooth.
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4
Stir in the cuttlefish ink. The sauce will turn a deep, glossy black. Add the salt and a pinch of nutmeg.
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5
Fold the cooked cuttlefish pieces into the black béchamel. Continue cooking for 5-8 minutes on low heat, stirring frequently, until the mixture is very thick and starts to pull away from the sides of the pan.
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6
Transfer the mixture to a shallow glass dish. Press plastic wrap directly onto the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
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7
Once chilled and firm, scoop tablespoon-sized portions of the dough and roll them into small cylinders or balls with lightly floured hands.
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8
Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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9
Dredge each croquette in flour, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs.
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10
Heat the neutral oil in a deep pan to 180°C (350°F). Fry the croquettes in small batches for 2-3 minutes until the exterior is golden brown and crispy.
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11
Remove with a slotted spoon and drain on paper towels. Season with a tiny pinch of sea salt while hot.
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12
Whisk together the mayonnaise and lemon juice. Serve the croquettes hot with a dollop of lemon aioli and a sprinkle of lemon zest.
💡 Chef's Tips
Chilling the dough overnight is crucial; it makes the shaping process much easier and prevents the croquettes from bursting while frying. Use a thermometer to ensure your oil is at 180°C; if the oil is too cold, the croquettes will become greasy, and if too hot, they will burn before the center melts. When handling cuttlefish ink, be careful as it stains surfaces and fingers easily—wear an apron! For an even crispier shell, you can double-coat the croquettes by dipping them in egg and breadcrumbs a second time. If you cannot find cuttlefish, squid is a perfect substitute with a very similar flavor profile.
🍽️ Serving Suggestions
Pair these with a crisp, chilled glass of Albariño or a dry Spanish Cava to cut through the richness. Serve on a white ceramic platter to make the jet-black color of the filling pop visually. Accompany with a side of Padrón peppers for a complete Spanish tapas experience. Add a few dots of Sriracha to the lemon aioli if you prefer a spicy kick. A light garnish of micro-greens or chives adds a fresh herbal note to the plate.