Saffron and garlic mayonnaise:
Put the saffron and lemon juice in a small saucepan and allow to just come to the boil.
Quickly remove, set aside and allow the saffron to steep.
Put the egg yolks, wine vinegar, salt and pepper to taste, and mustard into a bowl.
Stand the bowl on a damp cloth to hold it steady.
Using a balloon whisk or an electric hand-mixer, beat well until smooth and creamy.
Now trickle in a few drops of oil while constantly whisking.
Continue to whisk in the oil drop by drop at first, then slowly increase the amount you add to a slow stream, making sure each addition is well incorporated before you add any more. This way you will achieve a thick mayonnaise.
Add the saffron and lemon juice to the mayonnaise, grate the garlic on a fine setting into the mayonnaise, stir and and season if needed.
Combine the flour, salt and pepper and place in a container that has a lid.
Pop the squid into the flour mixture.
Put the lid on the container and shake around until all the squid is completely covered in the flour.
Heat the oil to about 180°C.
Working in batches of three, shake off any excess flour and pop the squid into the hot oil, and deep-fry for about 1-2 minutes, or until lightly golden.
Drain on paper toweling, season well and serve immediately with the saffron and garlic mayonnaise.
Reprinted with permission of Foodmonger.
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