Description:Squid Ring Frozen squid rings with tender, chewy texture, ideal for frying, grilling, or seafood salads. Package : 340g x 30 pack/ case Net Weight: 9kg /case Condition: Frozen Sold by Case Ingredients FOR THE FRIED CALAMARI 3 cleaned tubes of squid 1/2 cup all-purpose flour 60 grams 2 cage-free organic eggs 1 tbsp milk 15 ml 1 cup breadcrumbs 110 grams 1/2 cup sunflower oil 130 ml 1/2 tsp fine sea salt 3 grams 1/2 tsp black pepper 1.15 grams FOR THE SAFFRON AIOLI 2 cloves garlic roughly minced 1/4 tsp saffron threads .17 grams 1/2 cup mayonnaise 115 grams 1/2 tsp lemon juice 2.5 ml 1 tbsp extra virgin olive oil 15 ml sea salt & black pepper EXTRAS lemon fresh parsley Instructions Add 1/2 cup all-purpose flour into a bowl, season with a 1/4 tsp of sea salt and mix together Crack 2 eggs into a separate bowl, pour in 1 tbsp milk and whisk together until well combined Add 1 cup breadcrumbs into a 3rd separate bowl, season with 1/4 tsp sea salt and 1/2 tsp freshly cracked black pepper, mix until well combined Grab 3 cleaned tubes of squid and cut each tube into 1/2 inch pieces to create the rings To coat the squid rings, first dust off in the flour, then into the egg wash and finally into the breadcrumbs, as you finish each one transfer to a dish, continue until they´re all coated Heat a large pan with a medium heat and add in a generous 1/2 cup sunflower oil While the oil is heating make the saffron aioli, add 2 cloves roughly minced garlic into a mortar, along with a 1/4 tsp saffron threads, pound down on the garlic & saffron using a pestle until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with a little sea salt & black pepper, whisk until well combined Once the oil is hot (about 5 to 6 minutes), start adding the coated squid rings, make sure they´re all in a single layer, so cook in batches, after 90 seconds flip to fry the other side, after another 90 seconds remove from the pan and transfer to a dish with paper towels, heat the oil for 1 minute and then cook your next batch Add the fried calamari into a serving dish next to the saffron aioli, garnish with lemon wedges and some fresh parsley, serve at once, enjoy!
