Crispy Calamares with Garlic Aioli
Tender squid rings in a golden, crispy crust—Spanish bar food done right in 15 minutes. Dunk them in a silky garlic aioli and you've got a dinner that tastes like a Madrid tapas night.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb squid, cleaned and sliced into 1/4-inch rings
- ½ cup all-purpose flour
- 2 cups neutral oil for frying
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 whole lemon (juiced)
Instructions
- 1
Pat squid rings dry with paper towels. Season generously with salt and pepper.
- 2
Whisk mayonnaise with minced garlic and half the lemon juice in a small bowl. Season with salt.
- 3
Heat oil in a heavy skillet to 350°F—a cube of bread should sizzle and brown in 60 seconds.
- 4
Toss squid rings in flour until evenly coated. Shake off excess in a colander.
- 5
Working in two batches, fry squid until golden and crispy, 90 seconds per batch. Don't crowd the pan.
- 6
Transfer to paper towels. Squeeze remaining lemon over the top. Serve hot with garlic aioli.
Tools you’ll need
- heavy-bottomed skillet or Dutch oven
- instant-read thermometer
- small mixing bowl
- shallow dish for flour
- colander
- slotted spoon
- paper towels
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