Calamari & aïoli

Crisp deep-fried squid rings with garlicky aïoli are eaten all over the Med, and they make a lovely starter or nibble to serve with drinks in the garden on a balmy summer evening. The key to making the crispiest calamari is hot oil and a good dry coating. Give it a go – it’s easier than you think.

SERVES 4-6 PREP 10 mins COOK 10 mins MORE EFFORT

500g squid, tubes and tentacles,

cleaned vegetable oil, for deep-frying 50g plain flour 50g cornflour

¼ tsp baking powder pinch of cayenne pepper

For the aïoli

150g mayonnaise

1 large garlic clove, finely grated pinch of saffron

½ lemon, juiced

1 Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a

large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.

2 For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.

3 Toss the squid with the flour, cornflour, baking powder, cayenne and 1/2 tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

PER SERVING (6) 388 kcals • fat 30g • saturates 3g •

carbs 15g • sugars 1g • fibre 0.4g • protein 14g • salt 0.7g