Spicy clam & pork paella
A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion
Fried calamari
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 6 as a starter
Skip to ingredients
- 300g baby squidcleaned
- 200g plain flour
- 2 tbsp caperdrained and finely chopped
- 1 garlic clovecrushed
- 5 tbsp mayonnaise
- vegetable or sunflower oilfor frying
- lemonwedges, to serve
Nutrition: per serving
- kcal287
- fat18g
- saturates3g
- carbs22g
- sugars1g
- fibre1g
- protein11g
- salt0.58glow
Method
step 1
Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
step 2
Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.
step 3
Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.
