Crispy Fried Calamari with Aioli Sauce

Ingredients
For the fried calamari:

600g squid rings (fresh or thawed)

150g flour

100g cornstarch

1 tsp sweet paprika (or sweet chili)

Salt and pepper

Frying oil (sunflower, peanut, or vegetable)

For the aioli sauce:

1 egg yolk

1 garlic clove, finely crushed

150ml olive oil or neutral oil

1 tsp lemon juice

Salt and pepper

Preparation

1. Prepare the aioli sauce:

In a bowl, whisk the egg yolk with the garlic and a pinch of salt.

Drizzle in the oil in a very thin stream, whisking vigorously until you obtain a firm mayonnaise.

Stir in the lemon juice and season with salt and pepper to taste.

Chill.

2. Prepare the squid:

Mix the flour, cornstarch, paprika, salt, and pepper in a large bowl.

Drizzle the squid rings with this mixture to coat well.

3. Fry:

Heat the oil in a deep fryer or large saucepan to 180°C (350°F).

Add the squid in batches and fry for 2 to 3 minutes, until golden brown and crispy.

Drain on paper towels.

4. Serve:

Serve the crispy squid immediately with the aioli sauce on the side.

Tips

For extra crispiness, you can dip the squid in an egg white before coating.

Add a pinch of Espelette pepper to the sauce for a spicy touch.