Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 0.2 grams of crushed saffron threads with 2 tablespoons of warm water and let it steep for 5 minutes to infuse its color and flavor.

2. 2

   Pat 500 grams of cleaned calamari rings and tentacles thoroughly dry with paper towels to ensure a crispy flash-fry.

3. 3

   In a shallow dish, whisk together 0.5 cup all-purpose flour, 0.25 cup fine semolina flour, 1 teaspoon sweet smoked paprika, 0.75 teaspoon fine sea salt, and 0.25 teaspoon freshly ground black pepper.

4. 4

   Add the steeped saffron water directly to the dried calamari, tossing well to coat each piece, then dredge the calamari through the flour mixture, shaking off any excess.

5. 5

   Heat 0.75 cup Spanish extra virgin olive oil in a large, heavy-bottomed pan or skillet over medium-high heat until shimmering and almost smoking.

6. 6

   Flash-fry the calamari in small batches for 60 to 90 seconds per batch, flipping once, until golden brown and just cooked through, then remove with a slotted spoon and drain on paper towels.

7. 7

   While the calamari cooks, whisk together 0.5 cup good quality mayonnaise, 1 large clove of very finely minced garlic, and 1.5 tablespoons fresh lemon juice in a small bowl to create the lemon aioli.

8. 8

   Serve the hot, flash-fried saffron calamari immediately with the lemon aioli for dipping and fresh lemon wedges on the side.