Calamari with Aioli

First day back at work after a week off… Disgusting 😆

How was your weekend?

Monday’s nibbles☀️



  • 200g mayonnaise
  • 2 x garlic cloves, crushed
  • Juice of half a lemon


  • 4 x baby squid, (including tentacles) chopped into rings
  • Seasoned all purpose flour
  • 1 tsp Cayenne pepper
  • 1 tsp smoked paprika
  • 1 x egg
  • Vegetable oil


  1. Mix aioli ingredients together, and set aside. You can make it more or less garlicy – but be sure to leave for 10 minutes before doing so!
  2. Heat half an inch measure of oil in a heavy base pan (I prefer to use a saucepan as it has higher sides).
  3. Dry off the squid rings with kitchen paper.
  4. Place the spices and flour onto a plate, mix well.
  5. Add squid rings to seasoned flour and coat thoroughly.
  6. Beat one whole egg, dunk each squid ring into egg mixture prior to dropping in the hot oil.
  7. Fry in batches (don’t crowd the pan!). Fry each batch fry minutes, before removing onto kitchen paper to drain any excess oil.
  8. Once all Cooked, serve with the dip made earlier.




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