Directions
- 1Add ½ cup of all-purpose flour into a bowl, season it with ¼ teaspoon of fine sea salt, and mix it together.
- 2Crack two cage free organic eggs into a separate bowl, add in 1 tablespoon of milk and whisk it together until everything is well combined.
- 3Measure out 1 cup of bread crumbs and add it into a third separate bowl. Add in ¼ teaspoon of fine sea salt and a generous portion of freshly cracked black pepper and mix together.
- 4Cut each tube of squid into ½ inch pieces.
- 5Coat each squid ring by passing it through the all-purpose flour, then through the egg wash, and finally through the breadcrumbs, making sure the breadcrumbs are evenly coating the squid ring. Transfer each coated squid ring into a dish.
- 6Grab a large frying pan, heat it with medium heat and add a generous ½ cup of sunflower oil.
- 7Add two roughly minced garlic cloves and ¼ teaspoon of saffron threads into a mortar and pound down until you form a paste.
- 8Add a generous ½ cup of mayonnaise, ½ teaspoon of fresh lemon juice, and 1 tablespoon of extra virgin olive oil and whisk it all together until you end up with a beautiful creamy texture.
- 9Start adding the squid rings into the pan, making sure they're in a single layer. Cook these in batches.
- 10After about a minute and a half, start flipping the squid rings to fry the other side. Do not go any longer than 90 seconds per side.
- 11Transfer the fried calamari into a dish with some paper towels.
- 12Transfer the saffron aioli into a small bowl, place it into a serving dish and add the fried calamari into the dish.
- 13Garnish with a lemon wedge and some fresh parsley.
Ingredients
- 0.5 cup all purpose flour
- 0.25 teaspoon fine sea salt
- 2 cage free organic eggs
- 1 tablespoon milk
- 1 cup bread crumbs
- 0.25 teaspoon freshly cracked black pepper
- 3 squid tubes
- 0.5 cup sunflower oil
- 2 garlic cloves
- 0.25 teaspoon saffron threads
- 0.5 cup mayonnaise
- 0.5 teaspoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 lemon wedge
- 1 fresh parsley
Equipment
bowlwhiskmeasuring cupknifelarge frying panmortar and pestle
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