Name: Crispy fried calamari & aïoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 500g squid tubes and tentacles, cleaned; vegetable oil for deep-frying; 50g plain flour; 50g cornflour; ¼ tsp baking powder; pinch of cayenne pepper; 150g mayonnaise; 1 large garlic clove finely grated; pinch of saffron; ½ lemon juiced

500g squid
tubes and tentacles, cleaned
vegetable oil
for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper

For the aïoli

150g mayonnaise
1 large garlic clove
finely grated
pinch of saffron
½ lemon
juiced

Method

step 1
Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
step 2
For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
step 3
Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.