Open-Faced Fried Calamari Sandwiches with Saffron Aioli

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Begin by finely mincing 2 cloves of garlic and adding them into a mortar.

Add 1/2 tsp of saffron threads into the mortar and pound down on the garlic and saffron until a paste forms.

Add 1 organic egg yolk at room temperature and squeeze in about 1/2 tsp of fresh lemon juice.

Season the mixture with sea salt and freshly cracked black pepper.

Slowly add in 1/2 cup of extra virgin olive oil while continuously stirring to emulsify the aioli until it reaches a mayonnaise-like consistency.

Cover the saffron aioli with saran wrap and place it in the fridge.

Cut the baguette into diagonal slices about 1 inch thick using a serrated knife.

In a plastic bag, add 1 cup of all-purpose flour and 1 tsp of sea salt, mixing them together until well combined.

Rinse 2 cleaned tubes of squid under cold running water and pat them down with paper towels.

Cut the squid into rings about 1/2 inch thick.

Add the squid rings into the bag with the flour mixture and mix until each ring is coated.

Heat a small fry pan over medium-high heat and add 1/2 cup of sunflower oil, heating for about 3 minutes.

Add the squid rings into the pan in batches, cooking for 1 1/2 to 2 minutes per side without overcrowding the pan.

Transfer the fried calamari to a dish lined with paper towels as each batch is finished.

Spread saffron aioli liberally onto each slice of baguette.

Top each slice of bread with fried calamari and garnish with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens