Chorizo, squid and potato fritters with saffron aioli

6–8
40 minutes

Ingredients

Fritters

  • 200g of chorizo, finely chopped
  • 80g of onion, finely sliced
  • 1 red chilli, finely chopped
  • 240g of squid, cleaned and cut into thin strips
  • 450g of Maris Piper potatoes
  • 2 eggs, beaten
  • 100g of plain flour
  • 1 tsp smoked paprika
  • 1 tsp salt
  • vegetable oil, for deep-frying
  • 1 tbsp of chopped parsley

Aioli

  • 2 egg yolks
  • 1 garlic clove, finely grated
  • 1 tsp lemon juice
  • 3g of salt
  • 1 pinch of saffron
  • 150g of rapeseed oil

Method

1
For the aioli, place the saffron in a small bowl and pour over 20ml of boiling water. Allow to infuse and cool for 5 minutes
  • 1 pinch of saffron
2
Place the egg yolks, garlic and cooled saffron water in a small blender (or use a hand blender) and blitz until smooth. Blend in the lemon juice and salt, then, with the blender still running, slowly drizzle in the oil until a fully emulsified aioli forms. Cover and set aside until ready to serve
  • 2 egg yolks
  • 1 garlic clove, finely grated
  • 1 tsp lemon juice
  • 3g of salt
  • 150g of rapeseed oil
3
For the fritters, peel and coarsely grate the potatoes, then squeeze the mixture in a tea towel to remove as much water as possible. Combine with the rest of the ingredients (apart from the vegetable oil and parsley) to create a smooth, dropping consistency which isn’t too loose and liquid
  • 450g of Maris Piper potatoes
  • 200g of chorizo, finely chopped
  • 80g of onion, finely sliced
  • 1 red chilli, finely chopped
  • 240g of squid, cleaned and cut into thin strips
  • 2 eggs, beaten
  • 100g of plain flour
  • 1 tsp smoked paprika
  • 1 tsp salt
4
Bring a deep saucepan of oil or a deep-fat fryer to 170°C, then deep fry the fritters in batches until golden and crisp (around 3 minutes). Drain on a tea towel, very lightly season (as the chorizo is already quite salty) and sprinkle with the chopped parsley. Serve alongside the saffron aioli for dipping
  • vegetable oil, for deep-frying
  • 1 tbsp of chopped parsley