Crispy Fried Calamari with Aioli

• calamari↗500g g

  tubes and tentacles, cleaned

• vegetable oil↗

  for frying

• plain flour↗50g g
• cornstarch50g g
• baking powder↗¼ tsp tsp
• cayenne pepper↗pinch of pinch
• mayonnaise↗150g g
• garlic clove↗1 large

  finely grated

• saffron↗pinch of pinch
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Trim the calamari tentacles and place them in a bowl. Cut the bodies of the calamari into rings about 1 cm thick and add them to the bowl. Heat the oil in a large heavy skillet over low heat, ensuring the oil level does not exceed two‑thirds of the pan.

2. 2

   For the aioli, combine mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.

3. 3

   Coat the calamari in flour, cornstarch, baking powder, cayenne pepper and ½ tsp salt. When the oil reaches 170 °C on a thermometer or when a bread cube dropped in turns golden in about 30 seconds, fry the calamari in batches for 2 minutes, or until they are lightly golden and crisp. Transfer them to a tray lined with paper towels. Serve the fried calamari with aioli on the side for dipping.