When Bart was in Spain, he learned how to make the traditional Calamares a la Romana. In this recipe the fried squid comes with a home made aïoli, that is way better than the one from the supermarket.
Cut the squid in 1 centimeter rings and dry the rings on a plate with kitchen paper. If you also have the tentacles, dry them with kitchen paper as well.
Make the batter by mixing the flour, baking powder, sparkling water and lemon zest in a big bowl. Finish the batter with some salt.
Season the squid rings with some salt and put them all into the bowl with the batter.
Heat 5 centimeters of oil to 180 degrees Celsius into a frying pan or use a fryer if you have one. Fry the calamares until the light batter is beautiful golden brown and drain on a plate with kitchen paper.
Put the garlic into a pestle and mortar with a pinch of salt and crush it until a smooth garlic-paste.
Add the Dijon mustard and egg yolk to the pestle and mortar and mix with the garlic and salt.
Add the olive oil drop by drop while you keep mixing your mixture until a mayonaise-like sauce. This is your home made aïoli! If your sauce becomes bitter, start using a more neutral oil like sunflower- or groundnut oil.
Serve the calamares with the aïoli and a few lemon parts and enjoy this lovely summer snack!
- 400 g. squid, washed and cleaned
- 300 g. flour
- 1,5 tsp. baking powder
- 350 ml. sparkling water
- Zest of half a lemon
- Sunflower oil (or groundnut oil)
- 1-2 cloves of garlic (depending on how much you like), finely chopped
- 1 egg yolk
- 1/2 tsp. Dijon mustard
- 100 ml. olive oil