Photo: Mike Kenneally
Fried Squid with Smoked Paprika Aioli
8 ingredients
Serves 6.
openrecipes
The bold flavor of smoked paprika is brought even more to the forefront when paired with some type of oil or fat, here the olive oil and egg yolk in the rich mayonnaise-based dipping sauce. It’s enhanced by a generous dose of garlic, then served as a companion to crunchy cornmeal-coated fried squid.
Estimated Nutrition (whole recipe, rough)
869
Calories
24g
Protein
21g
Fat
143g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice Bran | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon Spanish smoked paprika, or to taste
- Sea salt
- 1 pound squid bodies and tentacles, cleaned
- Rice bran or canola oil for deep-frying
- 1/2 cup yellow cornmeal
- 1/2 cup semolina flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes