Calamari, wild garlic mayo, asparagus and potato wedges

We had this lovely supper one day in the middle of the week, last week. Why? Because we can. No, but squid is so cheap, and it makes such a lovely summery meal.

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!

Calamari, serves 2

4-5 squid tubes

3 tbsp semolina

2 tsp paprika powder

a pinch of salt

neutral oil  (vegetable oil/ground nut oil)

For serving:

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!

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