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Serves 4

Tapas is easy but so impressive - this is a perfect recipe to wow your friends at dinner parties. Match with a glass of Campo Viejo Rose 2008 - it's a lovely pairing.

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  • Half kilo cleaned squid
  • Half litre milk
  • 2 cloves garlic, crushed
  • Flour for dusting
  • Vegetable oil for frying
  • For the batter:
  • 1 egg yolk
  • 1 cup iced lemonade
  • Pinch baking powder
  • Half tsp salt
  • Quarter of a cup corn flour
  • Three quarters of a cup plain flour


    1. Cut the squid into rings or strips and separate the tentacles. Place in a bowl with the milk and garlic for a couple of hours.
    2. Mix all the dry elements of the batter together in a bowl. When ready to cook, take a suitable pan and fill it 1/3 with oil. Heat but do not let the oil smoke. If you have a thermometer heat to 200 degrees C. If you do not have a thermometer place a small cube of white bread in the pan. If it browns in 5 to 10 seconds the oil is at the correct temperature.
    3. When ready, mix the icy lemonade with the egg and then into the dry batter ingredients. It should resemble melted ice cream.
    4. Dust each piece of the squid in flour, then into the batter, shaking off the excess. Carefully drop into the oil and cook for approx 2 minutes until golden. Cook as much as you can cope with at a time, but do not overfill the pan. When golden remove onto kitchen towel to drain.
    5. Serve with lemon, salt and pepper.

Comments, questions and tips

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6th Apr, 2012
I've never made calamari before, but this was a huge success!! Amazing. Honestly, the best I've ever had.
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