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Calamari rings & aioli for dipping

Crispy fried calamari & aïoli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Nutrition: Per serving (6)
NutrientUnit
kcal388
fat30g
saturates3g
carbs15g
sugars1g
fibre0.4g
protein14g
salt0.7g
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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

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.

Recipe tips: Twists

PEP UP YOUR AÏOLI You could add lime juice and chilli sauce to your aïoli instead of saffron and lemon juice, or try stirring some chipotle or harissa through it for a spicy twist.
FRITO MISTO Try swapping out half the squid and replacing with prawns, mussels or chunks of white fish.
USE YOUR LEFTOVERS Any leftover calamari & aioli would make a superior sandwich filling. Halve a small crusty roll and spread with the aioli, add shredded lettuce, then stuff with the calamari (cold or reheated in the oven).

Goes well with

Recipe from Good Food magazine, August 2021

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