Confit calamari with cheat’s aioli, peppers, orange and saffron

Confit calamari with cheat’s aioli, peppers, orange and saffron
Confit calamari with cheat’s aioli, peppers, orange and saffron
Serves: 4
Course: Starter
Cooking Time: 0 hr 30 mins

Ingredients

  • 120ml light olive oil
  • 100ml sunflower oil
  • Juice of 1 orange
  • 2 cloves of garlic, peeled and halved
  • A small pinch of saffron
  • A small pinch of chilli flakes
  • A sprig of rosemary
  • 1 red pepper, quartered and thinly sliced
  • 1 yellow pepper, quartered and thinly sliced
  • 2 tubes of squid (about 250g), cleaned and cut into thin strips
  • Salt and pepper
  • FOR THE CHEAT’S AIOLI:
  • 6tbs good-quality mayonnaise
  • 2 cloves of garlic, peeled and crushed
  • 2tbs cooking juices
  • A squeeze lemon juice

1 Put all the ingredients (except those for the aioli) into a pan.

2 Turn together so everything is coated in the oil. Cover and bring to a bare simmer, then cook for 15-20 minutes until the squid is soft and tender and the peppers melting.

3 To make the aioli, remove two tablespoons of cooking liquid and allow to cool. Whisk this into the mayonnaise along with the garlic and lemon juice.

4 I like to serve this warm, along with the oil, in some of those lovely tapas dishes that we remember so fondly from our holidays.

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Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford