Fried Squid with Aïoli & Aperol Spritz
Ingredients (6)
- 1 kg prepared squid tubes
- 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 (4)
- 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 (4)
- 600ml Aperol
- 600ml chilled prosecco
- 200ml soda water
- 1 orange, cut into 8 slices
Method
- Step 1Slice the squid into 1cm rings, then pat dry with kitchen paper. Put thecornflour, 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.
- Step 2Working 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.
- Step 3Meanwhile, combine the aïoli ingredients in a bowl and season to taste.
- Step 4For 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.