Cuttlefish and shrimp croquettes 🦐

Cut and brown the garlic with EVOO and add the shrimps (small and peeled). Boil the cuttlefish for 5 minutes to soften it. Once softened, cut it into small pieces and add it together with the shrimp until everything is well done. Remove from the heat and cut everything into small pieces.

On the other hand, with a spoonful of EVOO we make the flour (I always do it by eye) and stir until it becomes a light dough. Little by little we add hot/tempered milk until we get the texture and quantity needed. It may be necessary to add more milk or flour. Once it is a consistent mass (that you pass the spatula and you can see the bottom of the pan) add the fish well crushed and mix well.

Taste and season with salt and pepper, I usually add grated nutmeg and salt to taste (the shrimp already give the flavor for that). Remove from heat, pour into a bowl and let it cool. Cover with plastic wrap touching the dough and when it is cold put it in the fridge for at least 4 hours (I usually leave it overnight).

We take portions, shape them, dip them first in egg and then in whole wheat breadcrumbs (crushed toast) and they are ready to fry, bake or freeze!