Baby Squid Croquettes

Golden, crisp on the outside and irresistibly creamy within, baby squid croquettes are a true expression of refined comfort food. A favorite in coastal kitchens, this dish brings together delicate seafood and classic technique, resulting in a bite that is both rich and elegant.

For a Mallorca private chef, croquettes are more than just a tapa—they’re an opportunity to showcase precision and balance. The smooth béchamel, infused with tender baby squid and a hint of nutmeg, creates a luxurious filling that contrasts beautifully with the light, crunchy coating. Perfect for private dining experiences, these croquettes can be served as a sophisticated starter or as part of a curated sharing menu in a villa setting.

Whether enjoyed with a glass of chilled white wine on a terrace or served as part of an intimate chef’s table, this recipe captures the essence of elevated Mediterranean dining—simple ingredients, expertly handled, and full of character.

Ingredients

• 300g baby squid (cleaned, chopped)

• 40g butter

• 40g flour

• 500ml milk

• 1 small shallot (finely chopped)

• Salt, white pepper

• Nutmeg

• Eggs, flour, breadcrumbs (for coating)

Method

1. Sauté shallot, add squid, cook briefly.

2. Add butter, then flour to form a roux.

3. Gradually add milk, stirring to a thick béchamel.

4. Season and chill completely.

5. Shape, coat in flour → egg → breadcrumbs.

6. Fry at 180°C until golden.