Homemade calamari with aioli

What goes in

• 400 g whole squid, cleaned (mantle and tentacles)
• 100 g all-purpose flour
• 1 egg
• 150 ml olive oil
• 1 tbsp lemon juice (from ½ lemon)
• 1 tsp Dijon mustard
• 2 garlic cloves, peeled
• 1 tsp salt
• 500 ml sunflower oil, for deep-frying

How to do it

1. 01

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

2. 02

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

3. 03

   Coat the squid rings and tentacles evenly in the flour.

4. 04

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

5. 05

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

6. 06

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

7. 07

   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. 08

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

9. 09

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