Spanish Chef Karlos Arguiñano Shares Crispy Calamari Tip and Recipe for Fried Eggs with Crayfish

Chef Karlos Arguiñano advises that to achieve extra‑crunchy fried calamari, cooks should skip the flour coating, dip the rings first in beaten egg and then in breadcrumbs, and fry in very hot oil for no more than two minutes while gently stirring to avoid sticking.

A separate recipe by Miguel Ángel Sanz details a dish of fried eggs served with pan‑roasted potatoes and sautéed cigalas (crayfish). The preparation calls for potatoes baked in thin slices, a sofrito of onion, garlic and wine, and the addition of the crustaceans, eggs, and optional garnish such as parsley, lemon and salmon roe. Nutritional notes highlight the high‑quality protein of eggs and the low‑fat, mineral‑rich meat of the cigalas.