Quick Calamari With Garlic Mayonnaise
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Strange though it might sound, this is another of my supper-standbys. I keep the frozen squid in the deep freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else, rather than have it more meanly as a starter, unless I'm expecting company, in which case it can happily stretch to four people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
And while we’re on the subject of the mayonnaise, I feel I should tell you that for hardly any work at all, you could make the stick-blender Golden Garlic Mayonnaise which I love with a passion! Although, in an ideal world, it would be made the day before, it wouldn’t be terrible if you didn’t; it just won’t allow time for the flavours to mellow and the saffron to yield up its full goldenness.
For US cup measures, use the toggle at the top of the ingredients list.
Strange though it might sound, this is another of my supper-standbys. I keep the frozen squid in the deep freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else, rather than have it more meanly as a starter, unless I'm expecting company, in which case it can happily stretch to four people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
And while we’re on the subject of the mayonnaise, I feel I should tell you that for hardly any work at all, you could make the stick-blender Golden Garlic Mayonnaise which I love with a passion! Although, in an ideal world, it would be made the day before, it wouldn’t be terrible if you didn’t; it just won’t allow time for the flavours to mellow and the saffron to yield up its full goldenness.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2 as main, 4 as starter
For the Calamari
- 250 millilitres groundnut oil (or as needed depending on size of pan)
- 500 grams frozen squid (tubes and tentacles)
- 2 tablespoons cornflour
- 4 tablespoons semolina
- 2 teaspoons old bay seasoning (or use 1 teaspoon salt & 1 teaspoon Paprika)
For the Garlic Mayonnaise
- ½ clove garlic
- 100 grams best-quality mayonnaise (preferably organic)
For the Calamari
- 1 cup peanut oil (or as needed depending on size of pan)
- 1 pound frozen calamari (tubes and tentacles)
- 2 tablespoons cornstarch
- 4 tablespoons semolina
- 2 teaspoons old bay seasoning (or use 1 teaspoon salt & 1 teaspoon Paprika)
For the Garlic Mayonnaise
- ½ clove garlic
- ½ cup best-quality mayonnaise (preferably organic)
Method
- Heat the oil in a smallish saucepan and, while it's left to warm up, cut the thawed squid into 1cm/half inch rings.
- Put the cornflour, semolina and seasoning into a plastic freezer bag.
- Add the squid rings and tentacles and then toss to coat.
- When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
- Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.
- Heat the oil in a smallish saucepan and, while it's left to warm up, cut the thawed squid into 1cm/half inch rings.
- Put the cornstarch, semolina and seasoning into a plastic freezer bag.
- Add the squid rings and tentacles and then toss to coat.
- When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
- Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsThank you Nigella for this easy Calamari recipe. All four of my grown children & I LOVE it! Now I will make this & enjoy every bit :) Peace & Blessings to you & yours.
I cooked this for Christmas lunch and it was sooo delicious, I fried up another batch for Boxing Day. I've also used Cajun seasoning with the corn flour and semolina and it was lip-smackingly good! I have also used this recipe for prawns and now have a new favourite!
So quick, so easy, so amazingly delicious. Nigella, you're the best. http://ruminator.co.nz/quick-calamari-with-garlic-mayonnaise/
Very simple and tasty, Calamari remains crunchy and only takes minutes. Highly recommend this recipe will be doing this again..
Dear Nigella, I tried today at lunch the quick calamari & garlic mayonnaise, it was delicious, quick and my daughter loved it!! I will make sure I keep frozen calamari in the freezer just in case I get sudden visitors!! Thanks, I love your recipes!! Pauline (Athens/Greece)
We have made this several times - excellent results. It has been a main for lunch and also a starter before grilled fish. Love this decadent treat.
I make this regularly, with either fresh or frozen calamari. Serve it with some sort of salad in summer. I live in South Africa so summer lasts quite a while!!
I really love Calamari and this recipe sounds fantastic, the only problem is I can't find frozen squid ANYWHERE, so I was wondering where Nigella bought hers. Thanks.
Delicious!!!!! My kids love this! It's such a great starter and meal in itself. Thanks, Nigella.
Nigella, you are sooooo a hedonist after my own heart, and this delicious recipe only goes to prove it. I can think of nothing better than feasting on massive amounts of calimari. Thanks!