Spicy Fried Calamari With Squid-Ink Aioli
25m prep 5m cook 30m ready
Crispy fried calamari rings and tentacles seasoned with cayenne and smoked paprika, served with a striking squid-ink aioli and lemon wedges.
Ingredients
- 20 g cornflour
- 50 g plain flour
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 350 g squid cleaned and cut into rings, tentacles left whole
- vegetable oil for deep-frying
- lemon wedges to serve
- sea salt
- black pepper freshly ground
- 4 tbsp aioli
- 1 squid ink
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 50.6 mg
- Iron: 1.81 mg
- Magnesium: 45.7 mg
- Phosphorus: 249 mg
- Potassium: 367 mg
- Zinc: 1.69 mg
Let's Cook
-
Step 1.
Whisk the aioli and squid ink together in a small bowl until well combined. Cover and refrigerate until needed.
-
Step 2.
In a bowl, combine the cornflour, plain flour, cayenne pepper, and smoked paprika. Season generously with salt and black pepper and stir to mix.
-
Step 3.
Add the squid rings and tentacles to the flour mixture and toss until each piece is thoroughly coated.
-
Step 4.
Place the coated squid in a sieve and shake gently to remove any excess flour mixture back into the bowl.
-
Step 5.
Pour vegetable oil into a deep, heavy saucepan to a depth of at least 5cm (2in) and heat to 190°C/375°F. To test, drop a small cube of bread into the oil; it should brown in about 30 seconds.
-
Step 6.
Carefully add the squid to the hot oil in batches, without overcrowding, and deep-fry for 2–3 minutes, turning halfway, until golden and crisp.
-
Step 7.
Using a slotted spoon, transfer the fried squid to a plate lined with paper towels to drain.
-
Step 8.
Serve the calamari immediately, sprinkled with a pinch of sea salt flakes, alongside the squid-ink aioli and lemon wedges.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.