Ease of preparation rating: Medium.
Yield: 6 servings.
Ingredients:
For the calamari:
Oil, for frying
1 cup (240ml) all-purpose flour
Salt and pepper
3 large eggs, beaten
1 pound (454 grams) squid (tubes and tentacles), cut into rings
For the aioli:
1 egg
4 cloves garlic
Salt
3 tablespoons (45ml) sherry vinegar
3/4 cup (180ml) olive oil
To serve:
6 crusty bread rolls
12 sprigs parsley, leaves only, chopped
2 lemons, cut into wedges
Method:
For the calamari:
Heat oil in a heavy-bottomed pot to 375 F (190 C).
To set up a dredging station: add flour to a small bowl, season with salt and pepper, add eggs to a second bowl.
Coat the squid rings with the flour mixture, shake off excess flour, and then dip them in the eggs.
Fry the battered squid rings in batches in the oil and cook for four to five minutes, or until crispy and golden brown. Drain the cooked squid on paper towels. Season with salt and pepper.
For the aioli:
Combine egg, garlic, salt, and sherry vinegar in the bowl of a food processor and blend until smooth.
While the processor is still running, slowly add the olive oil in a steady stream until incorporated and thick.
To serve:
Slice open bread rolls and spread aioli and parsley over both sides.
Stuff each roll with equal amounts of crispy calamari.
Garnish with parsley, and serve with a lemon wedge on the side.
