Aioli
A real classic. This garlicky sauce can be used as a dip with meat or seafood, or simply on crusty...
Fried Calamari
Start with ready-prepared squid and you can cook these crispy golden nuggets in practically no time. It's the ideal dish to turn an ordinary evening into Italian aperitivo time.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | fresh calamari, cleaned and ready to cook |
| durum wheat semolina, for dusting | ||
| vegetable oil, for deep-frying | ||
| pinch(es) | salt | |
| 1 | handful | parsley leaves, to garnish |
| lemon wedges, to serve | ||
Preparation:
- Wash the calamari and dry well on kitchen paper.
- Cut large calamari into rings. The small calamari can be deep-fried whole.
- Heat the oil in a deep-fryer to 180°C. If you don't have a fryer, pour the oil into a deep, heavy-based pan to no more than two-thirds full and heat over a high heat until it reaches 180°C when tested with a thermometer, or until a breadcrumb dropped in sizzles and turns brown in 3 seconds.
- Put the semolina in a shallow bowl. Dip the calamari pieces into the flour, shake off the excess and drop into the hot oil (you may need to work in batches so as not to overcrowd the pan).
- Fry at 180°C for 5 minutes, remove with a slotted spoon and drain on kitchen paper.
- Season with salt, sprinkle with parsley leaves and serve straightaway with lemon wedges.
