Pinch of saffron
3 Tbsp boiling water
¾ cup mayonnaise
Juice of ½ lemon
Freshly ground black pepper, to season
2 Tbsp sea-salt flakes
2 Tbsp fennel seeds
750g calamari, cleaned, tentacles attached
150g plain flour
150g fine semolina
1L vegetable oil, to deep-fry
Rocket leaves, to serve
Flat-leaf parsley leaves, to serve
Lemon cheeks, to serve
Put saffron and water in a small bowl. Set aside at room temperature to soak until cool.
Add mayonnaise and lemon juice to saffron mixture. Season with pepper and stir. Set aside to allow flavours to infuse.
Use a grinder or mortar and pestle to grind sea-salt flakes and fennel seeds until combined. Set aside.
Use a sharp knife to score calamari, then cut into bite-sized pieces. Cut tentacles into sets of 2.
Put flour and semolina in a large bowl. Add calamari, then toss through flour mixture, shaking off any excess.
Pour oil in a large frying pan and set over a high heat. Deep-fry calamari, in batches, for 3 minutes or until golden and just cooked. Remove with a slotted spoon and set aside to drain on paper towel.
Season calamari with a little of the fennel salt, then put remaining fennel salt in a small serving bowl.
Arrange rocket and parsley on a serving plate and top with calamari. Serve with saffron mayonnaise, fennel salt and lemon cheeks on the side.