Fried squid with aïoli and Aperol spritz

Name: Fried squid with aïoli and Aperol spritz
Yield: Serves 8 as a snack
Cuisine: Spanish recipes
Ingredients: 1 kg prepared squid tubes (defrosted if frozen); 100g cornflour; 50g plain flour; 1 tbsp sweet smoked paprika (pimentón dulce); 150ml prosecco; Vegetable oil for deep-frying; For the lime and pine nut aïoli; 1 garlic clove, crushed; 25g pine nuts, finely chopped (or crushed in a pestle and mortar); 100g good quality mayonnaise; Grated zest and juice 1 lime, plus wedges to serve; For the Aperol spritz; 600ml Aperol; 600ml chilled prosecco; 200ml soda water; 1 orange, cut into 8 slices

Easy
June 2018

Easy
June 2018

Serves 8 as a snack
Hands-on time 35 min, plus resting

Crispy squid, garlicky aioli and a refreshing Aperol spritz – what more could you ask for on a warm summer’s evening?

Dairy-free

SQUID PER SERVING 377kcals, 21g fat (1.9g saturated), 20.9g protein, 22.7g carbs (1.6g sugars), 0.4g salt, 1g fibre

APEROL PER GLASS 140kcals, no fat, 0.3g protein, 10g carbs (10g sugars),
0.1g salt, 0.2g fibre

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Ingredients

1 kg prepared squid tubes (defrosted if frozen)
100g cornflour
50g plain flour
1 tbsp sweet smoked paprika (pimentón dulce)
150ml prosecco
Vegetable oil for deep-frying

For the lime and pine nut aïoli

1 garlic clove, crushed
25g pine nuts, finely chopped (or crushed in a pestle and mortar)
100g good quality mayonnaise
Grated zest and juice 1 lime, plus wedges to serve

For the Aperol spritz

600ml Aperol
600ml chilled prosecco
200ml soda water
1 orange, cut into 8 slices

1 kg prepared squid tubes (defrosted if frozen)
100g cornflour
50g plain flour
1 tbsp sweet smoked paprika (pimentón dulce)
150ml prosecco
Vegetable oil for deep-frying

For the lime and pine nut aïoli

1 garlic clove, crushed
25g pine nuts, finely chopped (or crushed in a pestle and mortar)
100g good quality mayonnaise
Grated zest and juice 1 lime, plus wedges to serve

For the Aperol spritz

600ml Aperol
600ml chilled prosecco
200ml soda water
1 orange, cut into 8 slices

Method

Slice the squid into 1cm rings, then pat dry with kitchen paper. Put the
cornflour, plain flour, paprika and some salt and pepper in a mixing bowl, then slowly whisk in the prosecco to form a smooth batter. Rest for 15 minutes. Half fill a deep, heavy-based saucepan with vegetable oil, then heat until it reads 180°C on a digital probe thermometer or when a cube of bread turns golden brown in 30-40 seconds.
Working in batches, dip the squid rings in the batter, then lower gently into the oil. Fry for 2-3 minutes until crisp and golden, then remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Serve with lime wedges for squeezing over.
Meanwhile, combine the aïoli ingredients in a bowl and season to taste.
For the Aperol spritz, fill 8 wine glasses with ice, then pour 75ml Aperol, 75ml prosecco and 25ml soda into each. Top each with a slice of orange to serve.

Method

Slice the squid into 1cm rings, then pat dry with kitchen paper. Put the
cornflour, plain flour, paprika and some salt and pepper in a mixing bowl, then slowly whisk in the prosecco to form a smooth batter. Rest for 15 minutes. Half fill a deep, heavy-based saucepan with vegetable oil, then heat until it reads 180°C on a digital probe thermometer or when a cube of bread turns golden brown in 30-40 seconds.
Working in batches, dip the squid rings in the batter, then lower gently into the oil. Fry for 2-3 minutes until crisp and golden, then remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Serve with lime wedges for squeezing over.
Meanwhile, combine the aïoli ingredients in a bowl and season to taste.
For the Aperol spritz, fill 8 wine glasses with ice, then pour 75ml Aperol, 75ml prosecco and 25ml soda into each. Top each with a slice of orange to serve.

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