Thursday, May 6, 2010
I spotted some beautiful fresh squid at the shops the other day, and Nigella's Quick Calamari with Garlic Mayonnaise sprang to mind. I had seen her cook this on the Nigella Express programme and it looked wonderfully easy - so I didn't allow the deep frying bit scare me off, and I bought them.
The boning (cartilaging!) bit was easy, actually quite satisfying, but I managed to make an awful mess cutting the head/eye bit off! I broke the ink sack and it squirted all over the place!!! I can see why Nigella uses frozen squid.
Anyway the boning, skinning chopping was all accomplished without any more mishaps! It was then simplicity itself to throw the coating together (through necessity I had to play around with the recipe!)
The frying was easy and not too smelly!! I used this photo to show that there was very little excess oil.
The calamari was hoovered up by the boys, they loved it. I tried one (or four!) and can concur, they were nicely crispy on the outside and the squid was beautifully tender (no rubber bands in my kitchen!!!!!)
Nigella calls for "best quality mayonnaise" - I used Hellmann's and it was just fine - I grated a whole (medium sized) clove of garlic into approximately 100g of mayo, and it was perfect.
This is what I did:
To serve two plus a greedy "picker"
3 small squid - cleaned, and cut into 1cm rings.
2 tbsp cornflour
4 tbsp semolina
1 tsp smoked paprika
1/2 tsp ground cumin
pinch chili powder
1/2 tsp salt
Half fill a small saucepan with a flavorless oil, and heat up. It is ready when a piece of bread dropped in sizzles fiercely.
Put all the coating ingredients into a plastic bag and mix.
Add the squid rings and tentacles and toss to coat - I did this in batches.
Again in batches, fry the squid in the sizzling oil, until they are golden and crunchy - this takes very little time.
Remove to a paper towel to drain.
Serve with the garlic mayonnaise and some lemon.