Chefs' Recipes

Stokehouse: Crumbed calamari with lemon and saffron aïoli

Australian Gourmet Traveller recipe for Crumbed calamari with lemon and saffron aïoli
Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

Stokehouse: Crumbed calamari with lemon and saffron aïoli

William Meppem

You’ll need to begin this recipe a day ahead.


Saffron aïoli



1.Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).
2.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.
3.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 dried breadcrumbs.

Drink Suggestion: 2011 Crawford River Young Vines Riesling. Drink suggestion by Ben McNair


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