Ingredients

• vegetable oil
• for deep frying
• 250g/9oz plain flour
• ½ tsp cayenne pepper
• ½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any
• use the traditional paprika instead)
• ½ tsp salt
• 500g/1lb 2oz squid
• cut into 5mm/¼in rings
• 2 eggs
• beaten
• 200ml/7fl oz mayonnaise
• 1 garlic clove
• crushed
• ½ lemon
• juice only

Directions

• For the mayonnaise
• mix all the ingredients together and set aside.
• For the calamari
• place enough oil in a wok
• large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer
• heat the oil to 180C/350F. If not
• to check the oil is at the right temperature
• drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
• While the oil is heating
• place the flour
• cayenne
• paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches
• depending on the size of the bag.
• Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.