RECIPE
SERVES 2
Ingredients:
- 3-4 whole prepared squid, cut into thick rings
- Milk
- 1 egg
- 50g plain flour
- 50g cornflour
- Tablespoon of smoked paprika, garlic powder, white pepper and salt
- Ramekin full of plain yoghurt (I used Total)
- 1 garlic clove, crushed
- Teaspoon of smoked paprika
- Fresh lemon, for squeezing over
- Sunflower oil
METHOD
1. Put the squid in a bowl and cover with the milk. Leave for as long as you can, I left it for about 2 hours.
2. Beat the egg in a bowl and stir in a little of the squid milk.
3. In a plastic bag, mix the flour and spices.
4. Tip all the squid pieces in the egg mixture and then lift out and into the bag of flour. Shake the bag to coat the squid.
5. Fill a wok about half full with sunflower oil. Heat over a high heat to 200C. Use a thermometer for accuracy- they are cheap and easy to use.
6. When the oil is hot, dip the pieces of squid in the oil and fry for around 6-8 minutes until crisp and golden brown. Make sure not to overcrowd the pan. Only fry around 3-4 rings at a time. Otherwise the oil drops in temperature and the squid steams instead of frying.
7. Lift out the calamari with tongs and drain on to kitchen paper. Keep warm by heating a plate in the microwave for a couple of minutes and keeping the calamari on the hot plate.
7. Mix the garlic, yoghurt and smoked paprika together to make a dip. Season with salt and lemon juice.
8. Serve the calamari in a bowl with the dip on the side. Best eaten right away!
TIPS
– Would also go well with garlic aioli- simply use mayonnaise instead of yoghurt
– use any spices you fancy to season the flour
