Spicy Fried Calamari with Squid-Ink Aioli

Name: Spicy Fried Calamari with Squid-Ink Aioli
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 20 g/⅔ oz/scant ¼ cup cornflour (cornstarch); 20 g/⅔ oz/scant ¼ cup cornflour (cornstarch); 50 g/1¾ oz/generous ⅓ cup plain (all-purpose) flour; 1 tsp cayenne pepper; ½ tsp smoked paprika; 350 g/12 oz squid, cleaned and cut into 1cm/½in rings, tentacles left whole (or halved if large); 350 g/12 oz squid, cleaned and cut into 1cm/½in rings, tentacles left whole (or halved if large); vegetable oil, for deep-frying; lemon wedges, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 tbsp aioli; 1 sachet squid ink

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

20 g/⅔ oz/scant ¼ cup cornflour (cornstarch)
50

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

To make the squid-ink aioli, whisk the aioli and squid ink together in a small bowl and refrigerate until required.

Combine the flours, cayenne pepper and paprika in a bowl and season well. Add the squid rings and tentacles to the flour mixture and toss to coat thoroughly. Place the squid in a sieve (strainer) and shake any excess coating back into the bowl.

Heat enough oil for