Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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

Ingredients

  • 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 Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  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.