This summer I discovered frying eggs in olive oil, only because my pantry was out of butter, vegetable spray, and vegetable oil. I was even out of lard! My stores were low due to traveling so much. It was so good! The crispy edge of the fried egg was so divine and I thought I alone had discovered a previously unknown culinary treat.
Well, my bubble was burst when I visited Barcelona this summer. I had the opportunity to visit La Boqueria Market in Barcelona, Spain, perhaps one of the best markets in the world for foodies, and people watching.The market has been a fixture in the region since the 1200s, during the time of the Crusades. And it was at La Boqueria that I realized that my newly discovered way of frying eggs in olive oil was a technique that the Spaniards have embraced for, centuries upon centuries.
It will take you at least two weeks to go through every stall at La Boqueria. The tantalizing smells of food cooking and the fresh fruits and vegetables, fresh meats and seafood and not to mention the dazzling array of spices was treat to behold.
But one dish that caught my fancy was signature dish served by El Quim at the market , Spanish Fried Eggs with Baby Squid. Trust me, it is to die for. I mean, it was a pleasure on the palate. I could not wait to return home to my kitchen and put my spin on this delectable dish.
Although I had difficulty finding fresh baby squid, for my version of the dish, I used what I could find in my local supermarket. It was the Goya Brand of Squid Fillets in Black Ink. Not as tasty, but easily usable when you have no choice in the matter. Locally, the Goya tin of squid cost about $1.50, but they are available at Amazon.com.You might be able to find individually quick frozen (IQF) baby squid that are whole squid and are cleaned and ready for cooking. On another note, using baby squid can elevate paella into a gourmand’s delight, and they are just as delicious stuffed with rice, pine nuts and mint.
This dish is quick and simple and perfect for breakfast, brunch or a light meal. You simply cannot go wrong!
1 small red chili pepper, thinly sliced
Olive oil, for frying
Maldon salt (click here for the resource)
Freshly ground black pepper
1/2 Tablespoon fresh parsley, chopped
Heat a cast iron skillet to medium high heat. Add plenty of olive oil and heat until shimmering. Fry the egg. When done, remove to a plate, set aside and keep warm.