Spiced Spanish Squid

1 pound squid, cleaned and cut into pieces
 grape seed oil for frying
2 1/2 cups ground almonds
2 teaspoons Spanish smoked sweet {paprika}
2 teaspoons salt
2 tablespoons whole {coriander seeds}, toasted and finely ground
2 teaspoons freshly ground {black pepper}
2 teaspoons whole {allspice} berries, finely ground
 zest of two limes
2  eggs, beaten
Pat dry the squid.

Heat a deep fryer to 350 degrees. Alternatively, heat enough grape seed oil in a frying pan for shallow frying.

Combine the dry ingredients and lime zest in a bowl or plastic bag. Place the beaten egg in a separate bowl. Dip the squid into the beaten egg, a few pieces at a time, then into the dry mix. If you are using a plastic bag, add all the squid and then shake the bag about to evenly coat.

Fry the squid in small batches for about 2 minutes, taking care not to overcrowd the pan, until brown and crisp.

Drain on paper towels and serve with an aioli as part of a finger-food experience.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 15 min

Servings: serves 6 to 10

Recipe By: Michal Haines

From:  The Spice Kitchen
Used with permission of Interlink Publishing Group