Restaurant-Style Fried Calamari at Home | Calamares Fritos Recipe (2024)

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FOR THE FRIED CALAMARI

• 3cleaned tubes of squid
• 1/2cupall-purpose flour60 grams
• 2cage-free organic eggs
• 1tbspmilk15 ml
• 1cupbreadcrumbs110 grams
• 1/2cupsunflower oil130 ml
• 1/2tspfine sea salt3 grams
• 1/2tspblack pepper1.15 grams

FOR THE SAFFRON AIOLI

• 2clovesgarlic roughly minced
• 1/4tspsaffron threads.17 grams
• 1/2cup mayonnaise115 grams
• 1/2tsplemon juice2.5 ml
• 1tbspextra virgin olive oil15 ml
• sea salt & black pepper

EXTRAS

• lemon
• fresh parsley

1. Add 1/2 cup all-purpose flour into a bowl, season with a 1/4 tsp of sea salt and mix together

2. Crack 2 eggs into a separate bowl, pour in 1 tbsp milk and whisk together until well combined

3. Add 1 cup breadcrumbs into a 3rd separate bowl, season with 1/4 tsp sea salt and 1/2 tsp freshly cracked black pepper, mix until well combined

4. Grab 3 cleaned tubes of squid and cut each tube into 1/2 inch pieces to create the rings

5. To coat the squid rings, first dust off in the flour, then into the egg wash and finally into the breadcrumbs, as you finish each one transfer to a dish, continue until they´re all coated

6. Heat a large pan with a medium heat and add in a generous 1/2 cup sunflower oil

7. While the oil is heating make the saffron aioli, add 2 cloves roughly minced garlic into a mortar, along with a 1/4 tsp saffron threads, pound down on the garlic & saffron using a pestle until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with a little sea salt & black pepper, whisk until well combined

8. Once the oil is hot (about 5 to 6 minutes), start adding the coated squid rings, make sure they´re all in a single layer, so cook in batches, after 90 seconds flip to fry the other side, after another 90 seconds remove from the pan and transfer to a dish with paper towels, heat the oil for 1 minute and then cook your next batch

9. Add the fried calamari into a serving dish next to the saffron aioli, garnish with lemon wedges and some fresh parsley, serve at once, enjoy!