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Ingredients
- 2Â 1/2 c. Cake flour
- 1Â 1/2 c. Bread flour
- 6 Tbsp. Baking soda
- Â Â Salt
- 2 c. Hot water
- 2 Tbsp. Minced fresh dill
- 10 ounce Clam juice
- 1/4 tsp Saffron in 3/4 c. warm water
- 4 x Egg yolks
- 6 Tbsp. Minced garlic
- Â Â Pepper
- 16 ounce Grapeseed oil
- 8 ounce Squid cut into round circles
Directions
- For tempura batter, take mixing bowl and add in cake flour, bread flour, baking soda, salt, and hot water. Whisk till batter is smooth. Add in dill and whisk till dill is incorporated into the batter. Set batter aside. For the saffron aioli, mix 10 ounces clam juice and saffron in a Kitchen Aid bowl. Let sit about 10 min; remove saffron tea. Add in 4 yolks to the bowl with 3 ounces minced garlic, 1 oz salt and 1 oz pepper. Turn mixing bowl on level or possibly speed Whisk about 15 seconds and turn on speed 2. Add in saffron tea and grapeseed oil slowly till the mix looks like mayonnaise. Remove aioli from bowl and put to the side.
- For calamari, toss calamari with tempura batter. Fry in fryer till golden. Remove and lay on paper towel to remove grease. Serve with aioli.
- Yield: 2 to 3 servings
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