We will delight your taste buds with this irresistible fusion of spicy and crispy. Golden and crunchy squid, complementing the exotic and adventurous Ras El Hanout. Fascinating spices and tender squid, creating a dish that feels most comforting
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
- 6 tbsp 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.
