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Crispy Squid with Easy Garlic & Paprika Mayo

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.
  • 35 minutes
  • Prep time15 minutes
  • 2 portions
recipe image Crispy Squid with Easy Garlic & Paprika Mayo


  • 200 grams squid cleaned
  • 2 tbsps plain flour
  • 2 tbsps 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 grams Bertolli Originale buttery spread

Nutritional facts

Energy (kcal)1974 kcal
Energy (kJ)8258 kJ
Protein (g)24.9 g
Carbohydrate incl. fibre (g)43.4 g
Carbohydrate excl. fibre (g)40.7 g
Sugar (g)1.0 g
Fibre (g)2.6 g
Fat (g)191.6 g
Saturated fat (g)31.6 g
Unsaturated fat (g)152.2 g
Monounsaturated fat (g)45.2 g
Polyunsaturated fat (g)106.9 g
Trans fat (g)0.9 g
Cholesterol (mg)418 mg
Sodium (mg)299 mg
Salt (g)0.74 g
Vitamin A (IU)961 IU
Vitamin C (mg)16.9 mg
Calcium (mg)101 mg
Iron (mg)3.37 mg
Potassium (mg)392 mg


  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.
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.