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Open-Faced Fried Calamari Sandwiches with Saffron Aioli

Course Appetizer
Cuisine Spanish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Albert Bevia @ Spain on a Fork



  • 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


  • 2 tubes cleaned squid
  • 1 cup all-purpose flour
  • 1 tsp sea salt


  • 1/2 cup sunflower oil
  • 1 baguette
  • fresh chives


  1. 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

  2. Cut 1 crunchy baguette into diagonal slices that are about 1-inch thick and set aside

  3. 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

  4. 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

  5. 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!

Recipe Notes

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