Ingredients
- 600g calamari
- 11/2tsp ras el hanout, plus extra for sprinkling
- 11⁄2tsp sea salt crystals
- 55g ‘00’ flour
- 55g cornflour
- 500ml sunflower oil
- Sea salt & ground black pepper
For the aioli
- 1 garlic clove, finely grated
- 1 preserved lemon, flesh removed and skin finely chopped
- 6tbsp good-quality mayonnaise
Instructions
- Cut the squid tubes into 1cm rings. Spread out on a tray. Grind the ras el hanout with the sea salt crystals ensuring they are all well rubbed. Combine the flour and cornflour, then sift onto a separate plate. To make the aïoli, mix the garlic and preserved lemon skin into the mayo and spoon into small bowls. Sprinkle a pinch of the ras el hanout mix over the top.
- Pour the oil into a wok and heat. Add the spring onions and chillies cook for only a few minutes, do not burn.
- Take a batch of squid at a time, toss in the flour mixt to coat evenly, shaking off any excess flour. Fry for 3-4 minutes until golden and crispy, remove and place on a baking tray lined with kitchen paper. Serve while still hot, sprinkle with a little extra ras el hanout and scatter over the spring onion, chilli and Korean seaweed flakes.
This pairs well with a Whipering Angel Rose