Ingredients
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
Method
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Put saffron and water in a small bowl. Set aside at room temperature to soak until cool.
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Add mayonnaise and lemon juice to saffron mixture. Season with pepper and stir. Set aside to allow flavours to infuse.
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Use a grinder or mortar and pestle to grind sea-salt flakes and fennel seeds until combined. Set aside.
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Use a sharp knife to score calamari, then cut into bite-sized pieces. Cut tentacles into sets of 2.
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Put flour and semolina in a large bowl. Add calamari, then toss through flour mixture, shaking off any excess.
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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.
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Season calamari with a little of the fennel salt, then put remaining fennel salt in a small serving bowl.
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Arrange rocket and parsley on a serving plate and top with calamari. Serve with saffron mayonnaise, fennel salt and lemon cheeks on the side.
