EXTRA-CRISPY FRIED CALAMARI With Cheat SAFFRON AIOLI

Fried Calamari is an amazing starter for any dinner or party.

New York Times published an article about fried calamari in 1975, and people just knew it through this written article.

However, when elegant and expensive restaurants served fried calamari only in prominent and important cities such as New York and Boston, it became popular.

Calamari does not have a strong taste, because it absorbs flavors from saffron, lemon juice, garlic, and lots of other ingredients cooking alongside.

There are many different recipes available for cooking calamari, but saffron is the most important flavor that each famous chef highly recommended.

Instruction

1. Grab a mortar, and add 2 cloves of garlic which are minced into it.
2. Pinch ½ a teaspoon of high quality saffron threads. The garlic and the saffron should form a paste by using a pestle pound down.
3. ½ cup of mayonnaise, one teaspoon of fresh lemon juice, and one tablespoon of extra-virgin olive oil need to add into the mortar. Season them with sea salt and cracked black pepper. Now combine all of them.
4. Cover the creamy texture that you have made with some saran wrap. Set aside.
5. Cut 3 cleaned tubes of squid, which are pated down with some paper towels, into half-inch thick rings.
6. Season ½ cup of all-purpose flour, and ¼ cup of corn starch which are added into a bowl with sea salt and freshly cracked pepper. Mix them together.
7. Grab a separate bowl, and crack in 2 eggs and season with sea salt and beat them together.
8. The first step for coating the squid rings is putting each one into the flour combination, then into the egg wash and then put back them into the flour mixture, continue until all the squid rings are fully covered and coated.
9. Add one cup of sunflower oil into a fry pan which is over a medium-high heat. Add squid rings in the hot oil, and flip them to fry other side after one minute.
10. Grab a plate with some paper towel, and put the fried squids in it.
11. Place the fried calamari and the cheat saffron aioli on a serving dish, and use some freshly chopped parsley to make the dish more beautiful.