Crisp-fried Calamari with Rosemary & Chilli Oil

Ingredients

• extra virgin olive oil
• 1 bunch of fresh rosemary
• 2 whole red chillies, deseeded and finely chopped
• 150ml single cream
• 3 egg yolks
• 2 tbsp grated Parmesan cheese
• 2 tbsp plain flour
• salt and fresh ground black pepper
• 1 garlic clove, peeled and crushed
• 1 tsp dried oregano
• vegetable oil for deep-frying
• 6 squid, cleaned and cut into rings
• Salt

Method

1. For the dressing, warm the olive oil in a small pan and add the rosemary and chilli. Set aside.

2. Pour the cream into a large bowl and add the egg yolks, parmesan cheese, flour, garlic, and oregano. Beat until it becomes a smooth batter. Season with freshly ground black pepper.

3. Heat enough oil for deep-frying to 200°C, or until a cube of bread browns in 30 seconds.

4. Dip the squid rings into the batter, one at a time, and place gently into the oil. Fry for 2-3 minutes until golden brown.

5. Drain on kitchen paper and serve immediately, drizzled with the dressing. Add salt if required.