Season's chilli squid with aïoli

Season's chilli squid with aïoli

4

(1 rating)

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Cooking time

Ready in 45 minutes

Skill level

Moderately easy

Servings

Serves 4

A lovely restaurant, Season's, on Noosa beach in Australia came up with this simple recipe

Nutrition and extra info

Nutrition info

Nutrition nutritional calculations based on total amount of aïoli, individual servings will be less

kcalories
1237
protein
29.4g
carbs
25.8g
fat
113.7g
saturates
15.6g
fibre
1.3g
sugar
-
salt
5.85g
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Ingredients

  • 600g squid, cleaned
  • flour for dusting
  • olive oil for deep frying
  • 8 leaves baby cos lettuce
  • 4 limes, cut into wedges
  • 4 slices ciabatta, toasted

Chilli salt

  • 1 tbsp sea salt
  • 1 tbsp chilli flakes
  • 1 tbsp Sichuan peppercorns

AÏoli

  • 2 egg yolks
  • 3 tbsp rice vinegar
  • ½ tbsp sugar
  • 400ml grapeseed oil

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Method

  1. For the chilli salt, toast the sea salt, chilli flakes and peppercorns in a pan for 5 minutes, tossing often. Blend in a small food processor or coffee grinder.
  2. For the aïoli, whizz the egg yolks, rice vinegar, sugar and 1 tsp salt in a blender. Slowly drizzle in the grapeseed oil until the mixture thickens and emulsifies.
  3. Score the inside of the squid with a sharp knife and cut into bite-sized pieces. Fill a pan a third full with oil and heat. Test the heat by dropping in a small piece of bread – if it sizzlesnd floats to the top, the oil is hot enough. Toss the squid in flour and deep-fry, in batches, for 30 seconds. Drain on kitchen paper and sprinkle over a pinch of the chilli salt.
  4. To serve, put some chilli squid in each lettuce leaf and serve with a lime wedge, some aïoli and a slice of ciabatta.

Recipe from olive magazine, July 2008

BBC GoodFood Magazine

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paucad's picture
paucad07:29, 1st Jul, 2012
4

Everyone liked it. But I felt the coating fell off too much - maybe my oil wasn't hot enough?
Added garlic to the aioli whic I felt was a little vinegary. Nevertheless definitely will have it again.

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