Gnocchi pomodoro
Serve fluffy pillows of gnocchi in a delicious pomodoro (tomato) sauce for a classic no-frills Italian-style treat. The gnocchi and sauce can be frozen, separately, for busy days
Crispy fried calamari & aïoli
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
Skip to ingredients
- 500g squidtubes and tentacles, cleaned
- vegetable oilfor deep-frying
- 50g plain flour
- 50g cornflour
- ¼ tsp baking powder
- pinch of cayenne pepper
For the aïoli
- 150g mayonnaise
- 1 large garlic clovefinely grated
- pinch of saffron
- ½ lemonjuiced
Nutrition: Per serving (6)
- kcal388
- fat30g
- saturates3g
- carbs15g
- sugars1g
- fibre0.4g
- protein14g
- salt0.7g
Method
step 1
Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
step 2
For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
step 3
Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
