Fried Calamari Sandwiches with Saffron Aioli
These Fried Calamari Sandwiches with Saffron Aioli are exactly what you will find in la Plaza Mayor in Madrid. Loaded with flavors and easy to make.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic roughly minced
- 1/2 tsp saffron threads
- 1/2 cup mayonnasie
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- 2 tubes cleaned squid
- 1/2 cup all-purpose flour
- pinch sea salt
- pinch black pepper
- 1/3 cup sunflower oil
- handful freshly chopped parsley
Instructions
- 1
Add 2 cloves of garlic that have been roughly minced into a mortar and pinch in 1/2 tsp of saffron threads, using a pestle pound down until you form a paste, then add 1/2 cup mayonnaise, 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil, a pinch of sea salt & freshly cracked black pepper, whisk together until well combined, cover with seran wrap and set aside
- 2
Rinse 2 cleaned tubes of squid under cold running water (mine where frozen) and pat them completely dry with paper towels, cut 1/2 inch thick rings from each tube of squid
- 3
Add 1/2 cup of all-purpose flour into a clear plastic bag, season generously with sea salt and some freshly cracked black pepper, add the squid rings into the bag and mix together to coat each of the squid rings
- 4
Heat a small fry pan with a medium-high heat and add in 1/3 cup of sunflower oil, once the oil get´s hot add the coated squid rings into the pan and cook the squid rings for 90 seconds per side, then transfer to a dish with paper towels, cook in batches to not over-crowd the frying pan
- 5
To assemble the sandwiches grab 2 small baguettes and cut them open, spread a generous portion of the saffron aioli on the breads, evenly divide the fried calamari on top of the saffron aioli and sprinkle with some freshly chopped parsley, serve at once, enjoy!