Calamari, the sun on your plate
Calamari are found everywhere along the Mediterranean. The deep-fried rings of squid are a real treat. It's spring and that's the best season to eat them. Let me take you to the sundrenched coast of the Mediterranean with my recipe for calamari fritti. You don’t even have to leave your kitchen.
Recipe: calamari with squid ink mayonnaise
Be tempted by the unusual and serve with your calamari a mayonnaise made with squid ink. The color of this sauce will make your dish truly captivating!
This recipe makes calamari for 4 people.
Ingredients
For the squid ink mayonnaise:
- 1 pouch squid ink, for sale at the fishmonger's or supermarket
- 2 tablespoons water
- 100 ml neutral vegetable oil
- 100 ml extra virgin olive oil
- 2 egg yolks
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 2 tablespoons lemon juice
For the calamari:
- 500g squid cut into rings
- 80g flour
- 60g cornstarch
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- 3 eggs
- 150g Panko bread crumbs
- 4 tablespoons chopped parsley
- 1 lemon
- Maldon salt flakes for finishing
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Making squid ink mayonnaise
This mayonnaise is very easy to prepare. Consume within 2 days of preparation.
Start by making the squid ink more fluid . For this, mix it with the water and bring the liquid briefly to a boil. Let it cool down. Next, mix with the 2 types of oil.
Now whisk the egg yolks in a mixing bowl with the salt and cayenne pepper. Add 1 tablespoon of lemon juice. Pour a little of the oil mixture into the base and whisk the mayonnaise. When it becomes thick, add the second spoonful of lemon juice and gradually add the rest of the oil.
You're done! Now put the ink mayonnaise in the refrigerator while you make the calamari.
Don't have time to make your own mayonnaise? Then mix the cooled ink with a good quality ready-made mayonnaise.
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Step 1: prepare 3 plates for dipping
Heat the frying oil to 180°C and heat the oven to 100°C
Take 3 deep plates and in the first plate mix the flour, cornstarch, spices and salt. In the second plate beat the eggs and in the third plate mix the Panko breadcrumbs with the parsley.
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Step 2: bake the rings
Roll some of the squid rings into the flour and dust off the excess flour. Then proceed to the second plate containing the eggs an finally roll the rings in the Panko breadcrumbs. Proceed in small batches. Work the dry ingredients with one hand and the wet ingredients with the other. Deep-fry the rings immediately in the hot oil for a few minutes. When the Panko breadcrumbs are crispy and turn golden, your calamari are ready.
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Step 3: serving
Drain your calamari on kitchen paper. Then put them in the hot oven while you prepare the next batches. Arrange the calamari on a nice plate and sprinkle with Maldon salt flakes. Serve with a slice of lemon and the squid ink mayonnaise or other sauce of your choice.
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Servir
Egoutter les calamars sur du papier absorbant. Les conserver ensuite dans le four chaud pendant la préparation des lots suivants. Disposer les calamars sur une belle assiette et les saupoudrer de paillettes de sel Maldon. Servir avec une tranche de citron et la mayonnaise à l'encre de seiche ou une autre sauce de votre choix.
![SG 20 calamares]()
