Meals and Courses

  • 150 g (5 oz) besan (chickpea or gram flour)
  • 1½ teaspoons paprika
  • 1½ teaspoons ground cumin
  • ½ teaspoon baking powder
  • ¼ teaspoon pepper
  • 250 ml (8 fl oz) soda water
  • vegetable oil, for deep-frying
  • 6 whole squid, cleaned and cut into 1 cm (½ inch) thick rings
  • salt
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 20 g (¾ oz) flat leaf parsley
  • 1 red onion, halved and thinly sliced
  • 2 tomatoes, roughly chopped

Sift the besan, paprika, cumin and baking powder into a bowl, add the pepper and mix together. Make a well in the centre. Gradually add the soda water and whisk until it is a smooth batter. Season to taste with salt. Cover and leave to stand for 30 minutes.

Meanwhile, for the salad dressing, in a bowl, whisk together the lemon juice, olive oil and garlic.

Fill a deep, heavy-based saucepan one-third full with vegetable oil and heat until a cube of bread browns in 15 seconds. Dip the squid rings in the batter, add to the oil, in batches, and cook for 30–60 seconds until golden brown. Remove with a slotted spoon and drain on kitchen paper.

Add the parsley, red onion and tomatoes to the dressing and toss well to mix. Top with the battered squid and serve immediately.

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