Calamari with tomato aioli
First, make the aioli. Tip the chopped tomatoes and the crushed garlic into a saucepan and simmer on a medium heat for 15-20 minutes, or until it’s reduced by almost half to a thick paste. Season with the salt and freshly ground black pepper, add the pinch of sugar, then remove from the heat and leave to cool completely.
Once it’s cool, stir the tomato paste into the mayonnaise and add the finely chopped basil. Taste for seasoning, then spoon into a serving bowl and place in the fridge until needed.
Next, heat the sunflower oil in a deep-fat fryer to 180°C (350°F). Alternatively, pour the oil into a large saucepan to a depth of 2cm (¾in) and bring to the same temperature on the hob. Check the temperature with a sugar thermometer or, alternatively, use a cube of bread to test the oil.
Pour the milk into a bowl and place the flour in another, seasoning the flour with the salt and freshly ground black pepper.
Working in batches, dip each squid first in the milk, then in the flour, to coat, shaking off any excess.
Deep-fry in the oil for 1-2 minutes, until crisp and golden, turning the squid halfway through the cooking.
Drain the cooked squid well on kitchen paper and keep warm, uncovered, in a low oven while cooking the remaining squid in the same way. Serve immediately with the lemon wedges and the aioli.