Name: Stokehouse: Crumbed calamari with lemon and saffron aïoli
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 400 gm cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces; 10 egg yolks; 3 garlic cloves, crushed; 1 tbsp finely chopped flat-leaf parsley; For deep-frying: vegetable oil; 150 gm panko (see note); 100 gm coarse fresh sourdough breadcrumbs; To serve: lemon cheeks; Saffron aïoli; 2 egg yolks; 2 roasted garlic cloves (see note above); 1 tsp lemon juice; ½ tsp Dijon mustard; Pinch of saffron threads; 160 ml olive oil (⅔ cup)

Stokehouse: Crumbed calamari with lemon and saffron aïoli

Australian Gourmet Traveller recipe for Crumbed calamari with lemon and saffron aïoli

Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad — Stokehouse: Crumbed calamari with lemon and saffron aïoli

Serves 4

Prep

30M

Cook

10M

Total

40M

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You’ll need to begin this recipe a day ahead.

Ingredients

400 gm cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces

10 egg yolks

3 garlic cloves, crushed

1 tbsp finely chopped flat-leaf parsley

For deep-frying: vegetable oil

150 gm panko (see note)

100 gm coarse fresh sourdough breadcrumbs

To serve: lemon cheeks

Saffron aïoli

2 egg yolks

2 roasted garlic cloves (see note above)

1 tsp lemon juice

½ tsp Dijon mustard

Pinch of saffron threads

160 ml olive oil (⅔ cup)

Method

Main

1.Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).

2.For saffron aïoli, whisk yolks, roasted garlic, lemon juice, mustard and saffron in a bowl to combine. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.

3.Heat oil in a deep-fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Remove calamari from marinade, dip in crumbs, turning to coat, then deep-fry in batches, turning occasionally, until golden (30 seconds; be careful as hot oil will spit). Season to taste and serve hot with saffron aïoli and lemon cheeks.

Note Panko, or Japanese breadcrumbs, are available from Japanese grocers; if they’re unavailable, substitute dried breadcrumbs.
Drink Suggestion: 2011 Crawford River Young Vines Riesling. Drink suggestion by Ben McNair
Notes

Tony Kelly

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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