Crisp-fried Calamari with Rosemary & Chilli Oil

A simple but tasty dish from Aldo Zilli which is excellent as a starter or side dish.
Crisp-fried Calamari with Rosemary & Chilli Oil
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


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


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.

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