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.
Nut-free
Ultimate version
Buttermilk-soaked squid in semolina, deep-fried, with saffron aioli.
Per serving£6.25
Total cost£12.50
Time42 min
Ingredients for 2
- Squid
- 400 g fresh squid , cleaned, scored and cut into rings
- 150 ml buttermilk
- 1 l sunflower oil , for deep-frying
- sea salt , to taste
- Coating
- 100 g fine semolina
- 50 g plain flour
- 1 tsp cayenne pepper
- Saffron aioli
- 1 egg yolk
- 1 clove garlic , grated
- 1 pinch saffron , soaked in 1 tbsp warm water
- 150 ml light olive oil
- 1 lemon , zested and cut into wedges
Method
- Soak the prepared squid rings in the buttermilk for 20 minutes to tenderise.
- Make the aioli: whisk the egg yolk with the grated garlic and saffron water, then drizzle in the olive oil whisking constantly until thick and glossy. Season with salt and a little lemon zest, and chill.
- Combine the semolina, flour and cayenne with a good pinch of salt in a bowl.
- Heat the oil to 190C. Lift the squid from the buttermilk, toss in the semolina mix and shake off the excess.
- Deep-fry in batches for about 90 seconds until crisp and pale gold, then drain on a rack and season immediately with sea salt.
- Pile onto a plate and serve at once with the saffron aioli and lemon wedges.
Equipment
- deep fryer or heavy pan
- mixing bowl
- whisk
- wire rack
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.
