Chef's Recipes

Stokehouse: Crumbed calamari with lemon and saffron aïoli

Australian Gourmet Traveller recipe for Crumbed calamari with lemon and saffron aïoli

By Tony Kelly
  • 30 mins preparation
  • 10 mins cooking plus roasting garlic, marinating
  • Serves 4
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Stokehouse: Crumbed calamari with lemon and saffron aïoli
You'll need to begin this recipe a day ahead.


  • 400 gm cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces
  • 10 egg yolks
  • 3 garlic cloves, crushed
  • 1 tbsp finely chopped flat-leaf parsley
  • For deep-frying: vegetable oil
  • 150 gm panko (see note)
  • 100 gm coarse fresh sourdough breadcrumbs
  • To serve: lemon cheeks
Saffron aïoli
  • 2 egg yolks
  • 2 roasted garlic cloves (see note above)
  • 1 tsp lemon juice
  • ½ tsp Dijon mustard
  • Pinch of saffron threads
  • 160 ml olive oil (⅔ cup)


  • 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