Stokehouse: Crumbed calamari with lemon and saffron aïoli

AT A GLANCE

  • Serves 4 people

  • 400 gm cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces
  • 10 egg yolks
  • 3 garlic cloves, crushed
  • 1 tbsp finely chopped flat-leaf parsley
  • For deep-frying: vegetable oil
  • 150 gm panko (see note)
  • 100 gm coarse fresh sourdough breadcrumbs
  • To serve: lemon cheeks
  •  
  • Saffron aïoli
  • 2 egg yolks
  • 2 roasted garlic cloves (see note above)
  • 1 tsp lemon juice
  • ½ tsp Dijon mustard
  • Pinch of saffron threads
  • 160 ml (⅔ cup) olive oil
01   Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).
02   For saffron aïoli, whisk yolks, roasted garlic, lemon juice, mustard and saffron in a bowl to combine. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
03   Heat oil in a deep-fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Remove calamari from marinade, dip in crumbs, turning to coat, then deep-fry in batches, turning occasionally, until golden (30 seconds; be careful as hot oil will spit). Season to taste and serve hot with saffron aïoli and lemon cheeks.

Note Panko, or Japanese breadcrumbs, are available from Japanese grocers; if they're unavailable, substitute dried breadcrumbs.

Topics:

MODERN AUSTRALIAN, CHEFS' RECIPES, EGGS, SQUID, DRINK SUGGESTION, SEAFOOD, SUMMER, SAFFRON, CALAMARI

Recipe:

TONY KELLY, STOKEHOUSE BRISBANE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2011 CRAWFORD RIVER YOUNG VINES RIESLING. , suggested by BEN MCNAIR

FEATURED IN

Feb 2012

Feb 2012

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