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.
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.
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!