MADRID STREET FOOD: Fried Calamari Sandwiches with Saffron Aioli

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Mince 2 cloves of garlic and add them to a mortar.

Add 1/2 teaspoon of saffron threads to the mortar.

Pound the garlic and saffron together until a paste forms.

Add 1/2 cup of mayonnaise to the mortar and mix well.

Squeeze in 1 teaspoon of fresh lemon juice and add 1 tablespoon of extra virgin olive oil.

Season with sea salt and freshly cracked black pepper, then whisk until combined.

Cover the aioli with saran wrap and set aside.

Rinse 2 tubes of clean squid under cold running water and pat them dry.

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

In a clear plastic bag, add 1/2 cup of all-purpose flour and season it with sea salt and black pepper.

Add the squid rings to the bag, close it, and shake to coat the squid evenly with the flour mixture.

Heat 1/3 cup of sunflower oil in a small fry pan over medium-high heat for about 2 minutes until hot.

Add the squid rings to the hot oil in batches, shaking off excess flour as you do.

Cook the squid rings for about 90 seconds before flipping them.

After a total cooking time of 2.5 to 3 minutes, remove the squid and transfer them to a dish lined with paper towels.

Continue cooking the remaining squid in batches until all are done.

Cut open a couple of small baguettes to assemble the sandwiches.

Spread the saffron garlic aioli generously inside each piece of bread.

Layer the fried calamari inside the baguettes.

Sprinkle with freshly chopped parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens