Fried Calamari
Directions
- 1Add ½ cup of all-purpose flour into a bowl, season it with ¼ teaspoon of fine sea salt, and mix it together.
- 2Add ½ cup of all-purpose flour into a bowl, season it with ¼ teaspoon of fine sea salt, and mix it together.
- 3Add ½ cup of all-purpose flour into a bowl, season it with ¼ teaspoon of fine sea salt, and mix it together.
- 4Crack two cage free organic eggs into a separate bowl, add in 1 tablespoon of milk and whisk it together until everything is well combined.
- 5Crack two cage free organic eggs into a separate bowl, add in 1 tablespoon of milk and whisk it together until everything is well combined.
- 6Crack two cage free organic eggs into a separate bowl, add in 1 tablespoon of milk and whisk it together until everything is well combined.
- 7Measure 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.
- 8Measure 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.
- 9Measure 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.
- 10Cut each tube of squid into ½ inch pieces.
- 11Cut each tube of squid into ½ inch pieces.
- 12Cut each tube of squid into ½ inch pieces.
- 13Coat 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.
- 14Coat 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.
- 15Coat 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.
- 16Grab a large frying pan, heat it with medium heat and add a generous ½ cup of sunflower oil.
- 17Grab a large frying pan, heat it with medium heat and add a generous ½ cup of sunflower oil.
- 18Grab a large frying pan, heat it with medium heat and add a generous ½ cup of sunflower oil.
- 19Add two roughly minced garlic cloves and ¼ teaspoon of saffron threads into a mortar and pound down until you form a paste.
- 20Add two roughly minced garlic cloves and ¼ teaspoon of saffron threads into a mortar and pound down until you form a paste.
- 21Add two roughly minced garlic cloves and ¼ teaspoon of saffron threads into a mortar and pound down until you form a paste.
- 22Add 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.
- 23Add 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.
- 24Add 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.
- 25Start adding the squid rings into the pan, making sure they're in a single layer. Cook these in batches.
- 26Start adding the squid rings into the pan, making sure they're in a single layer. Cook these in batches.
- 27Start adding the squid rings into the pan, making sure they're in a single layer. Cook these in batches.
- 28After 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.
- 29After 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.
- 30After 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.
- 31Transfer the fried calamari into a dish with some paper towels.
- 32Transfer the fried calamari into a dish with some paper towels.
- 33Transfer the fried calamari into a dish with some paper towels.
- 34Transfer the saffron aioli into a small bowl, place it into a serving dish and add the fried calamari into the dish.
- 35Transfer the saffron aioli into a small bowl, place it into a serving dish and add the fried calamari into the dish.
- 36Transfer the saffron aioli into a small bowl, place it into a serving dish and add the fried calamari into the dish.
- 37Garnish with a lemon wedge and some fresh parsley.
- 38Garnish with a lemon wedge and some fresh parsley.
- 39Garnish with a lemon wedge and some fresh parsley.
Ingredients
- 0.5 cup all purpose flour
- 0.5 cup all purpose flour
- 0.5 cup all purpose flour
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 2 cage free organic eggs
- 2 cage free organic eggs
- 2 cage free organic eggs
- 1 tablespoon milk
- 1 tablespoon milk
- 1 tablespoon milk
- 1 cup bread crumbs
- 1 cup bread crumbs
- 1 cup bread crumbs
- 0.25 teaspoon freshly cracked black pepper
- 0.25 teaspoon freshly cracked black pepper
- 0.25 teaspoon freshly cracked black pepper
- 3 squid tubes
- 3 squid tubes
- 3 squid tubes
- 0.5 cup sunflower oil
- 0.5 cup sunflower oil
- 0.5 cup sunflower oil
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 0.25 teaspoon saffron threads
- 0.25 teaspoon saffron threads
- 0.25 teaspoon saffron threads
- 0.5 cup mayonnaise
- 0.5 cup mayonnaise
- 0.5 cup mayonnaise
- 0.5 teaspoon fresh lemon juice
- 0.5 teaspoon fresh lemon juice
- 0.5 teaspoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 lemon wedge
- 1 lemon wedge
- 1 lemon wedge
- 1 fresh parsley
- 1 fresh parsley
- 1 fresh parsley
Equipment
bowlwhiskmeasuring cupknifelarge frying panmortar and pestle