SQUID INK RICE AND AIOLI CROQUETTE
New
Each portion weighs 35 g and combines three colours, three textures and three flavours (breading, batter and centre). The croquette batter is made of cooked rice with squid, cuttlefish and squid ink, and the centre contains 23% aioli sauce. This is an evolution of the classic squid ink rice with aioli recipe.
Instructions:DEEP FRYER (recommended): Directly from the freezer, fry in plenty of hot oil (180ºC) for 3 minutes. Fry a few burgers at a time. Make sure they are well covered in oil and are not touching each other. Allow to rest for 3 minutes before eating. FRYING PAN: Directly of the freezer, fry in plenty of hot oil (180ºC) for 3 minutes. Turn them often for a more uniform golden browning. Allow to rest for 3 minutes before eating.
| Snacks & Tapas | Croquettes |
More info
| Mark | Reference | Unit weight | Package | Package Weight | Packages box | Box weight | Boxes in pallet | Bar code |
|---|---|---|---|---|---|---|---|---|
 |
600984 | 35g | Bag | 500g | 4 | 2,00kg | 209 | 8410208009840 |
