Crispy Squid with Easy Garlic & Paprika Mayo

  • Prep
    15 mins
  • Cook
    20 mins
  • Serves
  • Skill

Using semolina in the coating for these delicious squid makes the batter extra crispy; adding a homemade garlicky smoky mayonnaise means they’re just about irresistible. Serve them immediately with lemon wedges for squeezing over – and perhaps a glass of chilled dry sherry for contrast.


  • 200 g squid, cleaned
  • 2 tbsp plain flour
  • 2 tbsp semolina
  • 350 ml vegetable oil
  • 2 large egg yolks
  • 1 clove garlic, crushed
  • 1/4 tsp ground smoked paprika powder
  • 1 lemon cut into wedges, to serve
  • 4 slices ciabatta
  • 30 g Bertolli Original Spread


  1. Cut the squid into 1.5cm tubes and divide the tentacles into pairs. Place the whole lot into a large freezer bag. Add the flour, semolina and a large pinch of salt to the bag. Seal the top and shake everything together until the squid is evenly coated. Set aside for 5 minutes.
  2. Heat 250ml of the oil in a deep frying pan over a high heat. While it’s warming up make the mayo.
  3. Place the egg yolk, garlic, paprika and a pinch of salt into a mortar and mix vigorously with the pestle (or use a bowl and the end of a rolling pin instead). Slowly add the remaining oil, drop by drop, mixing really well between each addition. Continue for about 3-5 minutes until really thick and all the oil has been used up. Season to taste.
  4. Drop a little of the flour mixture into the hot oil, if it sizzles and turns golden then the oil is ready for cooking (approx. 170° C). Add the squid and cook in batches for 2 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper. Serve warm with lemon wedges for squeezing over and a couple of tablespoons of mayonnaise for dipping. Keep the rest in the fridge for another occasion. A chilled glass of dry Manzanilla or Fino sherry makes a perfect accompaniment with some toasted ciabatta spread with Bertolli.

Cooks tip: If your mayo decides to curdle and split, don’t panic. Whisk an egg yolk into a clean bowl and then very slowly whisk the split mixture into it, drop by drop, until thick and glossy.