Starters
Mediterranean
MediterraneanCrispy Calamari
Golden, crunchy squid rings with a dip on the side. The tiers climb from frozen breaded rings to fresh squid in a seasoned semolina coat with a homemade aioli.
Dairy-free
Nut-free
Better version
Fresh squid in seasoned flour, shallow-fried, with a paprika dip.
Per serving£3.75
Total cost£7.50
Time30 min
Ingredients for 2
- 350 g fresh squid , cleaned and cut into rings
- 300 ml sunflower oil , for frying
- 1 lemon , cut into wedges
- sea salt and black pepper , to taste
- Coating
- 80 g plain flour
- 1 tsp smoked paprika
- Dip
- 4 tbsp mayonnaise
- 1 clove garlic , crushed
- ½ tsp smoked paprika , for the dip
Method
- Pat the squid rings thoroughly dry on kitchen paper.
- Mix the mayonnaise with the crushed garlic and the 0.5 tsp paprika to make the dip and chill.
- Season the flour with the 1 tsp paprika, salt and pepper, then toss the squid rings to coat, shaking off the excess.
- Heat the oil in a deep pan to 180C and fry the squid in batches for about 2 minutes until pale gold and crisp.
- Drain on kitchen paper and season with a little more salt.
- Serve straight away with the paprika dip and lemon wedges.
Equipment
The three ways, side by side
Budget
Frozen breaded squid rings, oven-baked, with a lemon mayo.
Better
Fresh squid in seasoned flour, shallow-fried, with a paprika dip.
Ultimate
Buttermilk-soaked squid in semolina, deep-fried, with saffron aioli.
