Stokehouse: Crumbed calamari with lemon and saffron aïoli

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
• 1/2 tsp Dijon mustard
• Pinch of saffron threads
• 160 ml olive oil (2/3 cup)

Instructions

1. 1

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

2. 2

   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. 3

   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.