Crispy calamari with aioli Recipe

Fresh squid coated with flour, cayenne and paprika before being deep fried. Serve with a homemade lemon and garlic and aioli for a delicious starter or as part of a selection of tapas dishes.

  • Preparation
  • Cooking time
  • Rest time
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(8 votes) 4.6/5

Les ingrédients

Pour people
  • Big squid(s) 450g : 3 whole
  • Plain flour : 350 g
  • Cayenne pepper : 6 pinch(es)
  • Smoked paprika : 2 Tsp
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 1000 ml
  • For the sauce
  • Egg yolk(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Lemon juice : 100 ml
  • Walnut oil : 300 ml
  • Maldon salt : 2 pinch(es)



    Peel the garlic cloves and crush to a puree using a pinch of salt and the side of a chef's knife.

    Place the egg yolks and garlic in a large bowl and add a squeeze of lemon juice. Slowly whisk in the two oils until you have a thick aioli.


    Remove the skin and cartilage from each squid and then cut the flesh into square pieces.

    Heat the oil in a large pan, wok or a deep fat fryer.

    While the oil is heating, place the flour, cayenne, paprika and salt in a large bowl. Add the squid to the bowl a handful at a time an mix to coat with the flour mixture. Repeat until all of the squid is coated.

    Add the squid to the oil in small batches. Fry 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon aioli.

Chef's tip

«Make sure your oil is hot before cooking the squid, if it is not hot enough the calamari will not be crispy. Test the oil by adding one piece of squid and ensuring it sizzles immediately.»

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