FOODLOVER magazine


Crispy Squid with Quince Aoli 

Posted on by in

Quince aoli is the perfect accompaniment to crispy squid, served hot from the pan with a pinch of paprika and a few peppery rocket leaves. 

Crispy Squid with Quince Aoli



3tbsp good quality mayonnaise  

50g quince poached in sugar syrup 

1tbsp of quince syrup  

1 garlic clove, chopped 


3 medium squid, cleaned and cut into 1cm rings.  

50g plain flour 

50g cornflour 

1tsp paprika 

Half tsp cayenne pepper 

Vegetable oil, for frying 


Pinch of paprika 

Fresh rocket leaves 

  1. To make the aoli, blitz the mayonnaise, quince, syrup, garlic and a pinch of salt in a food processor until smooth, then transfer to a serving bowl. 
  1. For the crispy squid, mix the flour, cornflour, paprika, cayenne and some seasoning together in a bowl, add the squid and toss lightly with your hands to coat the squid all over. 
  1. Heat the oil to roughly 180C. You need to cook the squid in batches; fry for a minute or so until crisp and golden then drain on kitchen paper. 
  1. Serve with a sprinkle of salt, paprika, rocket leaves and lemon wedges. 

Recipe is extracted from The Orchard Cook by Stuart Ovenden, Published by Clearview Books. Buy the book here.

Tagged , ,



Related Posts

Connect with FOODLOVER

Follow us on Twitter

Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.