The best mayo I’ve ever made is the wild garlic mayo, and thanks to mum who dried some leaves for me I can enjoy this all year round. It didn’t work as well with the dried stuff as the fresh leaves, so next time I will try it with the frozen ones my mum has gathered for me. Mum – you’re the best!
4-5 squid tubes
3 tbsp semolina
2 tsp paprika powder
a pinch of salt
neutral oil (vegetable oil/ground nut oil)
lime and/or lemon wedges
mayo of some sort
Cut the squid into rings. Pour semolina, paprika powder and salt in a large ziplock bag and shake it. Add the squid rings and shake so the rings get coated by the mixture. Heat up 2 cm high of oil in a large pan. Check that it is hot enough by throwing in a small piece of bread. If it browns it is hot. Remove the bread and add a handful calamari. Beware of the oil splashing about. Fry until the calamaris are golden on both sides. Remove with a slotted spoon or tong, drain on some kitchen towel. Fry the remaining squid in a few batches. Serve immediately!