The other day I was enjoying a special lunch at Manolo León and was urged to try the new chipirone croquettes, and well, they were amazing! So much flavour and served with an ajoblanco sauce.
I loved them so much that last weekend I decided to try making them myself – so be forewarned that this recipe is totally off the top of my head. But in fact, it was quite an adventure and the croquetas turned out very nicely. Instead of ajoblanco I served a bit of salsa az on the side, and instead of chipirones I used smallish calamari (the only squid I could find on a Sunday), but what the heck.
Ingredients and instructions below the links.