Crispy Squid Montadito with Two Aiolis

Chef Jamie Lauren brings a taste of tapas to life with a Spanish Tortilla, Crispy Squid Montadito, a Pan Con Tomate Crostini with Chorizo and Basque Cheese, a Cucumber & Tomato Salad, and a Peach Rose Sangria. Barcelona here we come!


  • ½ pound Squid, small
  • ⅓ pound Flour, all-purpose
  • ⅓ pound Flour, rice
  • ⅓ pound Cornstarch
  • 4 Eggs, yolks
  • 8 cloves Garlic, peeled, minced
  • 2 Lemons
  • 1 Tablespoon Saffron
  • 2 Tablespoons Dijon Mustard
  • 1 cup Olive Oil
  • 1 cup Grapeseed Oil
  • 2 Small Brioche Hot Dog Buns
  • 1 can Smoked paprika, sweet
  • 1 Tablespoon Squid ink
  • 1 quart Buttermilk
  • 1 jar Pipparra Peppers
  • 1 gallon Fryer oil
  • Kosher salt/Pepper to taste


  1. Heat fryer oil to 350 degrees in a skillet over medium heat. Clean squid by removing the beaks and the insides, then cut into rings, separating the tentacles from the body. Soak squid in buttermilk for 20 minutes and set aside.
  2. Make Aioli Base: In a small bowl, combine 2 egg yolks with 1T of dijon and whisk until foamy. Slowly whisk in 1 cup of olive oil and one cup of grapeseed oil until an emulsion begins to form. Add lemon juice to thin as needed. Fold in 4 cloves of minced garlic and adjust seasoning with salt and pepper. Divide evenly into two small bowls.

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