HOMEMADE Spinach FLATBREAD with SAFFRON Yogurt Sauce

Ingredients

• 3 tubes cleaned squid
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 2 organic cage-free eggs
• 2 cloves garlic
• 1/2 tsp saffron threads
• 1/2 cup mayonnaise
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil
• sea salt
• black pepper
• 1 cup sunflower oil

Instructions

1. 1

   Prepare the saffron aioli with Golden Saffron threads, add 2 finely minced garlic cloves and ½ tsp of saffron threads into a mortar, then with a pestle, pound garlic and saffron until they form a paste.

2. 2

   Add in 1/2 cup greek yogurt, 1tsp lemon juice, 1 tbsp olive oil, sea salt, season with freshly cracked black pepper sea salt and whisk; then, mix until well combined. Cover it with plastic wrap and set it aside at room temperature.

3. 3

   With a paper towel, pat down 3 cleaned tubes of squid and cut each tube into half-inch-thick rings.

4. 4

   In a bowl combine ½ all-purpose flour with ¼ cup of corn starch, add in sea salt and black pepper; in another bowl crack in 2 eggs, add in sea salt and whisk together.

5. 5

   Each squid ring should be dipped into the flour mixture, then into the egg wash, then back into the flour mixture, continuing until all rings have been coated.

6. 6

   Add 1 cup of sunflower oil to a large fry pan you heat with medium heat; once the oil has heated up for 4 minutes and the squid rings are coated, add them to the pan (cook in batches so as not to overcrowd the pan).

7. 7

   Once the squid rings have been fried on each side for 60 to 90 seconds, flip them and fry them for another minute, then remove them from the pan and place them on a dish lined with paper towels.

8. 8

   In a serving dish, arrange the fried calamari; add the saffron aioli to the serving bowl and place it in plate with the fried calamari, top with freshly chopped parsley, bon appetite!