Try this deliciously crispy squid served with a garlic dipping sauce.


  • for the squid:
  • 400 g squid tubes
  • 100 g plain flour
  • 1/2 teaspoon spanish hot smoked paprika
  • 1 tsp salt
  • for the aioli:
  • 1 bulb of roast garlic
  • 1/2 teaspoon fine salt
  • 2 large egg yolks
  • 60 ml light extra virgin olive oil
  • 100-125 ml vegetable oil


  • To make the squid:
  • Rinse the squid under running cold water and pat dry using kitchen paper.
  • Cut the tubes along one side to open them out. Using a sharp Knife, Lightly score the inside surface of each tube in a criss-cross pattern, making sure that you do not cut through.
  • Then cut them into about 4cm. Cut the tentacles, if you have them, into smaller bite sized pieces. Heat the fryer to 190°C.
  • While the oil is heating, combine the flour, paprika and salt in a bowl.
  • Add the squid and mix until well coated. Shake off the squid and add to oil in batches. Cooking for 1-2 minutes each batch or until golden, Crispy and cooked through.
  • Remove with a slotted spoon and drain on kitchen paper. Serve warm with Aioli on the side.
  • To make the Aioli:
  • Roast garlic in tin foil with a little oil and thyme at 150°C for 1 hour to 1 1/2 hour. Allow to cool, then squeeze the flesh out of each clove. Put the garlic in a small food processor add the egg yolks and mix well.
  • With the machine running, slowly add the combined oil, small quantities at a time, until the mixture is very thick. Use immediately or transfer to an airtight container or jar and refrigerate for up to 2 days.