Serves 10 Portions

2kg squid tubes

400g plain flour

200g cornflour

2 tsp smoked paprika

Zest from two lemons and the juice from one

Lemon alioli

4 cloves garlic

• 3 egg yolks

• Juice of 1 lemon

1. For the aioli, mash the garlic into a paste and add a pinch of salt.

2. Whisk in your egg yolks and 2 tbsp of lemon juice.

3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.

4. For the calamari, dry the squid tubes thoroughly before slicing into rings.

5. Mix the flour, cornflour, paprika and some salt together in a bowl.

6. Toss the squid rings lightly in the batter coating.

7. Fry the rings in 180°C oil for 60-90 seconds only.

8. Drain, season and serve with the lemon aioli.

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