400 gmcleaned calamari (about 550gm uncleaned), cut into bite-sized pieces10egg yolks3garlic cloves, crushed1 tbspfinely chopped flat-leaf parsley For deep-frying:vegetable oil 150 gmpanko (see note)100 gmcoarse fresh sourdough breadcrumbsTo serve: lemon cheeksSaffron aïoli2egg yolks2roasted garlic cloves (see note above)1 tsplemon juice½ tspDijon mustardPinchof saffron threads160 ml (⅔ cup)olive oil
Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).
For saffron aïoli, whisk yolks, roasted garlic, lemon juice, mustard and saffron in a bowl to combine. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
Heat oil in a deep-fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Remove calamari from marinade, dip in crumbs, turning to coat, then deep-fry in batches, turning occasionally, until golden (30 seconds; be careful as hot oil will spit). Season to taste and serve hot with saffron aïoli and lemon cheeks.
Note Panko, or Japanese breadcrumbs, are
available from Japanese grocers; if they're unavailable, substitute