Homemade calamari with aioli

How Maurice does it

1. 1

   Clean the squid, separate the tentacles from the mantle, and slice the mantle into rings.

2. 2

   Rinse the squid rings and tentacles under cold running water, then pat dry.

3. 3

   Coat the squid rings and tentacles evenly in the flour.

4. 4

   For the aioli, combine the egg, olive oil, lemon juice, mustard, garlic cloves, and salt in a tall measuring jug.

5. 5

   Blend with a hand blender until thick and creamy. Taste and adjust seasoning.

6. 6

   Heat the sunflower oil in a deep pot to 180°C.

7. 7

   Deep-fry the floured squid rings in batches for 1–2 minutes until golden brown, then remove with a slotted spoon and drain on paper towels.

8. 8

   Deep-fry the tentacles for 1–2 minutes until golden and crispy, then drain.

9. 9

   Transfer the fried calamari to a serving board or plate and serve with the aioli for dipping.