{"id":6276,"date":"2016-02-26T16:58:39","date_gmt":"2016-02-26T15:58:39","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6276"},"modified":"2017-09-01T01:07:04","modified_gmt":"2017-08-31T23:07:04","slug":"calamars-a-landalouse","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/calamars-a-landalouse\/","title":{"rendered":"Recette de calamars \u00e0 l\u2019andalouse. Tapas espagnoles"},"content":{"rendered":"\n<p>Aujourd\u2019hui, c\u2019est vendredi et je vous propose un petit voyage au pays des tapas. Bien s\u00fbr, physiquement je ne sors pas de ma cuisine, mais je vous pr\u00e9pare une soir\u00e9e tapas avec cette recette tr\u00e8s typique: les <strong>calamars \u00e0 l\u2019andalouse<\/strong>. Vous les connaissais ? J\u2019aime beaucoup ces tapas. Pour moi c\u2019est le souvenir des soir\u00e9es d\u2019\u00e9t\u00e9 quand l\u2019on d\u00eene dans un bar \u00e0 tapas \u00e0 c\u00f4t\u00e9 de la plage. Mais il ne faut pas attendre les vacances pour les d\u00e9guster, c\u2019est facile \u00e0 r\u00e9aliser \u00e0 la maison, n\u00e9anmoins, il faut le faire correctement.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Vous voulez savoir comment faire cette tapas espagnole de <strong>calamars \u00e0 l\u2019andalouse\u00a0<\/strong>?<\/h2>\n<p>Pour faire des <strong>calamars \u00e0 l\u2019andalouse<\/strong>, le secret est d\u2019utiliser de bons calmars frais et faire une friture appropri\u00e9e. Vous pouvez acheter le calamar entier chez votre poissonnier. S\u2019il faut le nettoyer \u00e0 la maison, c\u2019est tr\u00e8s facile et ne n\u00e9cessite pas beaucoup de temps. Dans le cas o\u00f9 vous devez le faire, la recette commence par d\u00e9crire comment nettoyer un calmar.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9819\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamar.jpg\" alt=\"Calamar\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamar.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamar-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamar-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><br \/>\nLe reste de la pr\u00e9paration comporte trois \u00e9tapes tr\u00e8s simples: couper les calamars en rondelles, les fariner et finalement les faire frire. Je vous avais dit que c\u2019\u00e9tait tr\u00e8s facile. N\u2019est-ce pas ? Le point important est la friture. Faites attention aux guides de la recette pour la r\u00e9ussir sans probl\u00e8mes.<\/p>\n<p>Voici la recette. Allez, op ! C&rsquo;est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamars-a-l-andalouse.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"calamars \u00e0 l\u2019andalouse\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamars-a-l-andalouse.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamars-a-l-andalouse-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamars-a-l-andalouse-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/calamars-a-l-andalouse.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/calamars-a-landalouse\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de calamars \u00e0 l\u2019andalouse. Tapas espagnoles<\/h2>\n<span id=\"post-ratings-6276\" class=\"post-ratings\" data-nonce=\"021505357e\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6276_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6276, 1, '1 Star');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6276_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6276, 2, '2 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6276_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6276, 3, '3 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6276_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6276, 4, '4 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6276_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6276, 5, '5 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,33 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-6276-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-09-01\"><\/time> \n<span itemprop=\"description\" content=\"Commet faire des calamars \u00e0 l\u2019andalouse. Recette facile. L'un des tapas tr\u00e8s typiques pour les d\u00e9guster \u00e0 c\u00f4t\u00e9 de la plage. Avec quelques astuces pour bien la r\u00e9ussir.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">1 kg de calamar (2-3 grands calmars)<\/li>\n<li itemprop=\"recipeIngredient\">Farine de bl\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">Huile pour la friture (1)<\/li>\n<li itemprop=\"recipeIngredient\">1 tranche de citron (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\"><strong>Nettoyer le calmar :<\/strong>\n<ol>\n<li itemprop=\"recipeInstructions\">Pour nettoyer le calmar, la premi\u00e8re chose \u00e0 faire est de tirer de la t\u00eate pour la s\u00e9parer du corps.<\/li>\n<li itemprop=\"recipeInstructions\">Couper la t\u00e8te au ras des yeux. Garder les tentacules et jeter le reste.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer \u00ab le bec\u00a0\u00bb s\u2019il est rest\u00e9 entre les tentacules.<\/li>\n<li itemprop=\"recipeInstructions\">\u00d4tez la peau des tentacules. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, s\u00e9parer les nageoires du corps du calamar en tirant dessus.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever la peau des nageoires et du corps.<\/li>\n<li itemprop=\"recipeInstructions\">Retourner le corps du calmar. Retirer l\u2019os \u00e0 l\u2019int\u00e9rieur. Bien le laver et retirer la salet\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Bien s\u00e9cher le calmar avec du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">Couper le corps du calmar en anneaux (rondelles) et les nageoires en bandes de l\u2019\u00e9paisseur d\u00e9sir\u00e9e.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9818\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/anneaux-de-calamar.jpg\" alt=\"Anneaux de calamar\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/anneaux-de-calamar.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/anneaux-de-calamar-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/anneaux-de-calamar-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><strong>Faire frire le calamar :<\/strong>\n<ol>\n<li itemprop=\"recipeInstructions\">Saler les calamars selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer une quantit\u00e9 abondante d\u2019huile dans une po\u00eale ou dans la friteuse \u00e0 160-170 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019huile est chaude, fariner quelques morceaux de calmar et les faire frire tout de suite pendant de 2 \u00e0 3 minutes, jusqu\u2019\u00e0 ce qu\u2019ils acqui\u00e8rent une coloration dor\u00e9e. Il ne faut pas trop les faire frire (2).<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et laisser reposer sur une assiette avec du papier absorbant pour perdre l\u2019exc\u00e8s d\u2019huile.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter les \u00e9tapes pr\u00e9c\u00e9dentes jusqu\u2019\u00e0 finir tous les morceaux de calamar (3).<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Servir les\u00a0<strong>calamars \u00e0 l\u2019andalouse<\/strong> avec une tranche de citron. Bonne d\u00e9gustation!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Les\u00a0<strong>calamars \u00e0 l\u2019andalouse<\/strong> peuvent se d\u00e9guster avec quelques gouttes de jus de citron ou sans rien, comme vous les aimez. Parfois, on les accompagne aussi avec un peu de mayonnaise.<\/li>\n<li>Pour bien s\u2019assurer que le calamar soit tendre, une fois coup\u00e9 en anneaux, les m\u00e9langer avec une cuiller\u00e9e \u00e0 caf\u00e9 de bicarbonate et les laisser mariner au r\u00e9frig\u00e9rateur quelques heures ou toute une nuit.<\/li>\n<li>(1) En Andalousie, on utilise tr\u00e8s fr\u00e9quemment de l\u2019huile d\u2019olive pour la friture. N\u00e9anmoins, faire frire avec une huile plus douce comme l\u2019huile de tournesol est aussi acceptable.<\/li>\n<li>(2) Pour fariner le calamar facilement, une petite astuce est de mettre de la farine et du calmar dans une petite bo\u00eete en plastique, fermer et secouer. Ensuite, on les passe dans une passoire et l\u2019on secoue pour enlever l\u2019exc\u00e8s de farine.<\/li>\n<li>(3) Pour une bonne friture du calmar, on doit le fariner juste avant de faire frire pour emp\u00eacher que la farine absorbe trop de l\u2019humidit\u00e9 du calmar. \u00c9galement, il ne faut pas trop en faire en m\u00eame temps et \u00e9viter de trop remplir la friteuse, pour ne pas refroidir l\u2019huile, ce qui donnerait des calamars \u00e0 l\u2019andalouse trop gras.<\/li>\n<li>Une version plus \u00e9conomique de cette recette est de la faire avec des anneaux de calmar g\u00e9ant.<\/li>\n<li>Pour \u00e9viter les projections d\u2019huile chaude pendant la friture, il est conseill\u00e9 de bien s\u00e9cher le calmar.<\/li>\n<li>Sur le blog vous trouverez plus de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/tapas\"><strong>recettes de tapas espagnoles<\/strong><\/a> tr\u00e8s typiques pour que vous puissiez en profiter chez vous. Avez-vous envie des <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/patates-braves.html\"><strong>patatas bravas<\/strong><\/a> ? Ou peut-\u00eatre de <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/pulpo-a-la-gallega.html\">pulpe \u00e0 la galicienne<\/a>\u00a0<\/strong>? Des <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/08\/aubergines-frites-a-la-melasse.html\">aubergines au miel<\/a>\u00a0<\/strong>?<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>Et pour finir, je laisse aux curieux une vid\u00e9o qui montre comment nagent les calamars. Certainement, on dirait qui le font \u00e0 l\u2019envers!<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/kNQ1HqsTpEQ\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Commet faire des calamars \u00e0 l\u2019andalouse. Recette facile. L&rsquo;un des tapas tr\u00e8s typiques pour les d\u00e9guster \u00e0 c\u00f4t\u00e9 de la plage. Avec quelques astuces pour bien la r\u00e9ussir.<\/p>\n","protected":false},"author":1,"featured_media":9816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"calamars \u00e0 l\u2019andalouse","_yoast_wpseo_metadesc":"Commet faire des calamars \u00e0 l\u2019andalouse. Recette facile. L'un des tapas tr\u00e8s typiques pour les d\u00e9guster \u00e0 c\u00f4t\u00e9 de la plage. Avec des astuces pour la r\u00e9ussir","footnotes":""},"categories":[20,843],"tags":[896,940],"class_list":["post-6276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","tag-calamars","tag-tapas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de calamars \u00e0 l\u2019andalouse. Tapas espagnoles<\/title>\n<meta name=\"description\" content=\"Commet faire des calamars \u00e0 l\u2019andalouse. Recette facile. L&#039;un des tapas tr\u00e8s typiques pour les d\u00e9guster \u00e0 c\u00f4t\u00e9 de la plage. 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