Crumbed arrowhead squid with smoked paprika alioli

Frank Camorra
Crumbed arrowhead squid with smoked paprika alioli.
Crumbed arrowhead squid with smoked paprika alioli. Photo: Marina Oliphant

Arrowhead squid can be found at most fish markets, but if they are not available, they can be replaced with southern calamari. Resist the frozen product; the flavour from fresh is unbeatable. Note that you will need to prepare the squid eight hours before cooking.


400g cleaned arrowhead squid, cut into bite-size pieces

5 egg yolks

2 garlic cloves, crushed

vegetable oil for deep frying

150g panko crumbs

100g coarse fresh sourdough breadcrumbs

For the alioli

2 egg yolks

2 roasted garlic cloves

1 tsp smoked paprika

1 tsp lemon juice

1/2 tsp Dijon mustard

160ml olive oil

lime, to serve


Combine squid, yolks and garlic in a non-reactive container and refrigerate for eight hours.

For the alioli, whisk together yolks, roasted garlic, smoked paprika, lemon juice and mustard.

Whisking continuously, add the oil, starting a drop at a time, then in a thin, steady stream, until incorporated. Season to taste.

Heat vegetable oil in a deep fryer to 175C.

Combine panko and sourdough crumbs in a bowl and season to taste. Dip the squid in the crumbs, then deep-fry in batches, turning occasionally until golden (about 30 seconds).

Season and serve hot with alioli and lime cheeks.