CALAMARI WITH SALSA AND AIOLI

A classic dish of lightly battered squid rings, served alongside a roasted garlic and saffron aioli for dipping and a gorgeous green salsa for freshness.

SERVES 2

750ml (1¼pt) olive oil, for frying 750ml (1¼pt) vegetable oil, for frying 2 large squid, cleaned and cut into rings (you can use defrosted frozen squid rings instead) 200ml (7fl oz) full-fat milk 100g (3½oz) plain flour, seasoned Sea salt and black pepper Lemon wedges, to serve

FOR THE AIOLI

1 garlic bulb

200ml (7fl oz) olive oil, plus extra for drizzling

3 egg yolks

1tbsp Dijon mustard

A pinch of saffron, soaked in a splash of hot water

A squeeze of lemon juice

FOR THE SALSA

1 green pepper

½ an onion

1 garlic clove

50ml (2fl oz) olive oil

Zest and juice of ½ a lemon 4 small, dried chillies, crushed

Preheat the oven to 160°C/fan 140°C/ gas 3 or heat a barbecue until hot and the coals are white. For the aioli, cut the top off the garlic bulb, place the bulb into a foil parcel, drizzle with oil and seal. If using the oven, roast for 40 minutes, or pop onto the coals and roast for 10 minutes. Unwrap the foil, squeeze out the cloves and cool. Whisk the egg yolks and mustard together slowly, then drizzle in the oil, whisking until thick. Mix in the saffron, roasted garlic and lemon juice.

To make the salsa, chop the pepper, onion and garlic together until fine. Mix in the oil and lemon zest and juice. Stir through the crushed chillies and season.

Heat both oils to 180°C (350°F) in a deep pan (drop a cube of bread into the oil, it should brown in 15 seconds). Coat the squid in the milk and then dip into the seasoned flour. Deep-fry in batches for 1-2 minutes, drain on kitchen paper and season with salt.

To serve, spoon the aioli into a bowl, put the salsa into another bowl and pile up the calamari on a serving dish with lemon wedges for squeezing over.