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
How to prepare
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.
1 Fried Squid:
2 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.
3 Make the batter by mixing the flour, baking powder, sparkling water and lemon zest in a big bowl. Finish the batter with some salt.
4 Season the squid rings with some salt and put them all into the bowl with the batter.
5 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.
7 Put the garlic into a pestle and mortar with a pinch of salt and crush it until a smooth garlic-paste.
8 Add the Dijon mustard and egg yolk to the pestle and mortar and mix with the garlic and salt.
9 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.
10 Serve the calamares with the aïoli and a few lemon parts and enjoy this lovely summer snack!
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