Crispy Vinegar Salt Calamari with Lemon Aioli

Difficulty: Easy | Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 4 | Dietary: Gluten-Free

This is the kind of starter that empties a plate before you've finished pouring the drinks. Light, crunchy calamari rings dusted with Chooki's Vinegar Chicken Salt and a squeeze of lemon. The vinegar salt gives you that chippy tang without having to splash anything on afterwards. Make the aioli first, heat your oil, and you'll be eating in under twenty minutes.

Step 1: Make the Lemon Aioli

In a small bowl, stir together the mayonnaise, grated garlic, lemon zest, lemon juice, and a pinch of salt. Taste and adjust the lemon if you like it punchier. Pop it in the fridge while you get everything else ready.

Step 2: Coat the Calamari

Pat the calamari rings dry with paper towel. In a shallow bowl, whisk together the rice flour, cornflour, smoked paprika, and one tablespoon of Chooki's Vinegar Chicken Salt. Toss the calamari through the flour mix in batches, shaking off any excess.

Step 3: Fry Until Golden

Pour about 3cm of vegetable oil into a deep frypan or wok and heat over medium-high until a pinch of flour sizzles on contact. Fry the calamari in small batches for 60 to 90 seconds per batch, turning once, until golden and crisp. Don't crowd the pan or they'll steam instead of fry. Lift out with a slotted spoon onto paper towel.

Step 4: Season and Serve

While the calamari is still hot, hit it with the remaining tablespoon of Chooki's Vinegar Chicken Salt and a scatter of chopped parsley. Pile onto a board or plate with lemon wedges and the aioli on the side. Eat immediately, preferably standing around the kitchen with cold drinks.

Tip: The secret to tender calamari is speed. One minute in hot oil keeps it soft. Two minutes and it starts getting chewy. Have everything ready before you start frying.