Golden, crisp and irresistibly moreish, this classic seafood snack is perfect for sharing. The tender squid is lightly coated in a delicate batter with a hint of cayenne for subtle warmth, then served alongside a luxurious saffron-infused aïoli. A simple yet impressive dish that brings a taste of the Mediterranean to your table.
Serves 2–4
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
Method
Step 1
Remove the tentacles from the squid and place them in a bowl. Slice the squid tubes into rings about 1 cm thick and add these to the same bowl. Warm the oil gently in a large, heavy-bottomed pan, ensuring the oil fills no more than two-thirds of the pan.
Step 2
To prepare the aïoli, combine the mayonnaise, garlic, saffron and lemon juice in a small bowl. Leave it to one side.
Step 3
Coat the squid pieces evenly with the flour, cornflour, baking powder, cayenne pepper and half a teaspoon of salt. When the oil reaches 170°C on a thermometer (or when a piece of bread browns in 30 seconds after being dropped in), fry the squid in small batches for around 2 minutes until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve alongside the aïoli for dipping.