Name: Crispy Fried Calamari with Saffron Aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 2 cloves garlic; 1/2 teaspoon saffron threads; 1/2 cup of mayonnaise; 1 teaspoon of lemon juice; 1 table spoon of extra virgin olive oil; 3 tubes cleaned squid; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 2 organic cage-free eggs; sea salt; 1 cup of sunflower oil; black pepper

Golden Saffron Team

Category: main-dish

Preparation: 00:20:00

Cooking: 00:10:00

Total: 00:30:00

Origin: Spain

Calories: 243

Ingredients

2 cloves garlic
1/2 teaspoon saffron threads
1/2 cup of mayonnaise
1 teaspoon of lemon juice
1 table spoon of extra virgin olive oil
3 tubes cleaned squid
1/2 cup all-purpose flour
1/4 cup cornstarch
2 organic cage-free eggs
sea salt
1 cup of sunflower oil
black pepper

Crispy Fried Calamari with Saffron Aioli

Category: main-dish

Preparation: 00:20:00

Cooking: 00:10:00

Total: 00:30:00

Origin: Spain

Calories: 243

Pat the squid dry before coating it and fry in batches so the rings have room. Mix the saffron aioli first so it is ready when the calamari comes out of the pan.

Choosing saffron for this recipe

If you need to buy saffron online, choose whole threads so you can measure the amount listed in the recipe.

Make the aioli before heating the frying oil. Crushing the garlic and saffron together disperses the threads through the mayonnaise, the same approach used for saffron aioli for baked potatoes.

How to Make Crispy Fried Calamari with Saffron Aioli

Pound 2 minced garlic cloves and ½ teaspoon saffron threads into a paste. Stir in ½ cup mayonnaise, 1 teaspoon lemon juice, and 1 tablespoon olive oil. Season with salt and pepper, then cover and refrigerate until serving.
Pat 3 cleaned squid tubes dry and slice them into rings about ½ inch thick.
Mix ½ cup all-purpose flour and ¼ cup cornstarch in a shallow bowl. Season with salt and pepper. Beat 2 eggs with a pinch of salt in a separate bowl.
Coat each ring in the flour mixture, dip it in the beaten eggs, and return it to the flour. Shake off the loose coating.
Heat 1 cup sunflower oil in a frying pan over medium-high heat. Fry the rings in batches, turning after about 1 minute. Remove them when the coating is golden and the squid is opaque.
Drain briefly on paper towels and serve immediately with the chilled saffron aioli. Add chopped parsley if you like.