– Open-Faced Fried Calamari Sandwiches with Saffron Aioli –
These Open-Faced Fried Calamari Sandwiches with Saffron Aioli are seriously one of the most amazing tapas dishes you will ever taste. Loaded with flavors, easy to make and done in 30 minutes. This is what Spanish tapas are all about, incredible flavors, simple ingredients and a lot of fun to eat. For this recipe I used cleaned tubes of squid, which are easily found here in Spain. If you can´t find them that easily in your area, check with a local Asian supermarket. They almost always have them in the freezer section.
– How to Make the Perfect Aioli Everytime –
The secret to making aioli is to add the olive oil in a slow stream while you continue to mix the ingredients in a circular motion. If you stop mixing, the aioli it will not emulsify and it will break. So remember to mix continuously while you pour in the olive oil. Also, adding a dash of lemon juice to the mix will help everything thicken up. Remember to get yourself a good mortar & pestle and make sure you use some high-quality grade 1 saffron. Do not use imitation saffron, It makes all the difference in the world. Watch the video below on How to Make these Open-Faced Fried Calamari Sandwiches with Saffron Aioli or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make these Open-Faced Fried Calamari Sandwiches with Saffron Aioli
Open-Faced Fried Calamari Sandwiches with Saffron Aioli
FOR THE SAFFRON AIOLI:
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1 organic egg yolk
- 1/2 tsp lemon juice
- pinch sea salt
- pinch black pepper
- 1/2 cup extra virgin olive oil
FOR THE CALAMARI:
- 2 tubes cleaned squid
- 1 cup all-purpose flour
- 1 tsp sea salt
- 1/2 cup sunflower oil
- 1 baguette
- fresh chives
To make the saffron aioli add 2 cloves of minced garlic and 1/2 tsp of saffron threads into a mortar, using a pestle pound down on the garlic and saffron until you form a paste, then add 1 organic egg yolk at room temperature, 1/2 tsp of lemon juice and season with a little sea salt and freshly cracked black pepper, start mixing the ingredients together in a circular motion and start slowly pouring in 1/2 cup of extra virgin olive oil, the secret is to not stop stirring as you add the olive oil, otherwise your aioli will not emulsify, once you have added all the olive oil and you have achieved a mayonnaise like consistency, cover with seran wrap and add to the fridge
Cut 1 crunchy baguette into diagonal slices that are about 1-inch thick and set aside
Grab 2 frozen cleaned tubes of squid and rinse under cold running water, pat them dry and cut into 1/2-inch thick rings, add the rings into a plastic bag, along with 1 cup of all-purpose flour and 1 tsp of sea salt, mix it all together until all the squid rings are evenly coated
Heat a small fry pan with a medium-high heat and add 1/2 cup of sunflower oil (you can use any type of neutral oil), once the oil get´s hot start adding the coated squid rings into the pan, do not over-crowd the pan, cook in batches, fry between 1 1/2 to 2 minutes per side, transfer to a plate with paper towels as you finish each batch
To assemble each open-faced sandwich spread some of the saffron aioli on top of each slice of bread, then add about 3 fried calamari rings on top and garnish with a couple of chives, serve immediately, enjoy!
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