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QUICK CALAMARI WITH GARLIC MAYONNAISE

QUICK CALAMARI WITH GARLIC MAYONNAISE

INGREDIENTS

Serves: 2 as main, 4 as starter

FOR THE CALAMARI

  • 250 millilitres groundnut oil (or as needed depending on size of pan)
  • 500 grams frozen squid (tubes and tentacles)
  • 2 tablespoons cornflour
  • 4 tablespoons semolina
  • 2 teaspoons old bay seasoning (or use 1 teaspoon salt & 1 teaspoon Paprika)

FOR THE GARLIC MAYONNAISE

  • ½ clove garlic
  • 100 grams best-quality mayonnaise (preferably organic)

METHOD

  1. Heat the oil in a smallish saucepan and, while it’s left to warm up, cut the thawed squid into 1cm/half inch rings.
  2. Put the cornflour, semolina and seasoning into a plastic freezer bag.
  3. Add the squid rings and tentacles and then toss to coat.
  4. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
  5. Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.
Source : Nigella.com

 

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