Open-Faced Fried Calamari Sandwiches with Saffron Aioli Recipe
Are you ready to experience the flavors of Spain? Look no further than these mouthwatering open-faced fried calamari sandwiches with saffron aioli. This classic Spanish tapas dish is easy to make and bursting with amazing flavors. The saffron aioli takes it to the next level, adding a touch of luxury to each bite. To make this recipe, you'll need cleaned squid tubes, a crunchy baguette, and high-quality saffron. We recommend using Golden saffron, known for its grade 1 premium quality. The secret to perfect saffron aioli is pounding garlic and saffron into a paste, then adding an organic egg yolk, fresh lemon juice, sea salt, cracked black pepper, and extra virgin olive oil. Mix continuously to achieve a velvety mayonnaise-like consistency. Afterward, cut the baguette into slices, coat the squid rings in a mixture of all-purpose flour and sea salt, fry them until golden and crispy, and assemble the sandwiches by generously spreading the saffron aioli on each slice of bread and topping with the delicious fried calamari. Garnish with chives for an extra touch of freshness. These open-faced sandwiches make a perfect appetizer for any occasion, or you can serve them as a main course alongside a salad. Get ready to impress your guests with this easy-to-make, flavor-packed dish that will transport you to the streets of Spain. Enjoy!
Ingredients:
- Cleaned tubes of squid
- Crunchy baguette
- 2 cloves of garlic
- 1/2 tsp of saffron threads
- 1 organic egg yolk
- 1/2 tsp of fresh lemon juice
- Sea salt
- Freshly cracked black pepper
- 1/2 cup of extra virgin olive oil (EVOO)
- 1 cup of all-purpose flour
- 1 tsp of sea salt
- 1/2 cup of sunflower oil (or any neutral oil)
- Chives (for garnish)
Cooking steps:
- Finely mince the garlic and pound it with saffron threads to form a paste.
- Add the organic egg yolk, fresh lemon juice, sea salt, and cracked black pepper to the mixture.
- Slowly pour in the EVOO while continuously stirring to create saffron aioli. Refrigerate.
- Cut the baguette into diagonal slices.
- Mix all-purpose flour and sea salt in a plastic bag.
- Rinse the cleaned squid tubes, pat them dry, and cut them into 1/2-inch rings.
- Coat the squid rings with the flour mixture.
- Heat sunflower oil in a fry pan and fry the coated squid rings in batches for 1 1/2 2 minutes per side.
- Spread saffron aioli on each slice of bread.
- Top the bread with fried calamari.
- Garnish with chives.
- Serve and enjoy!
