Dish

Choco frito

Fried Cuttlefish

Choco frito is a dish that is typically made by coating cuttlefish in a mixture of flour, salt, and other herbs and spices, before frying until crispy. The dish is often served with a side of aioli, which is a garlic mayonnaise sauce. Choco frito is a popular dish in many parts of Spain, and is often served as a tapa or appetizer.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Mollusk Dish› Cuttlefish Dish

Origins and history

Choco frito has been a popular dish in Spain for centuries, and is believed to have originated in the southern part of the country. The dish is often served at bars and restaurants, and is considered to be a true Spanish delicacy.

Dietary considerations

Choco frito is a seafood dish and is not suitable for those with seafood allergies or sensitivities. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of choco frito, with different regions of Spain having their own unique take on the dish. Some variations include using different types of seafood, such as squid or octopus, and using different herbs and spices in the coating mixture.

Presentation and garnishing

Choco frito is often served on a bed of lettuce or other greens, with the cuttlefish arranged on top. A wedge of lemon can be used as a garnish.

Tips & Tricks

When making choco frito, it is important to use fresh seafood and high-quality ingredients. The coating mixture should be well-seasoned, but not overpowering, to allow the flavor of the cuttlefish to shine through.

Side-dishes

Choco frito is often served with a side of aioli, which is a garlic mayonnaise sauce. A side salad or vegetable dish can also be served alongside the choco frito.