Brixton Calamari

1. Clean the whole squid by pulling the head and tentacles away from the body. Remove the clear quill from inside the tube, peel away the purple skin, and rinse thoroughly under cold water. Separate the tentacles just below the eyes and discard the head and innards. 2. Slice the squid tube into 1cm rings and leave the tentacles whole. Pat everything completely dry with kitchen paper — this is critical for crispy results. 3. Prepare your aromatics: finely slice the leek, spring onion and white onion. Mince the garlic and grate the fresh ginger. Set aside to make a quick sauté or garnish. 4. Season the flour with salt, black pepper, smoked paprika and chilli flakes in a shallow bowl. Toss the squid rings and tentacles in the seasoned flour, shaking off any excess. 5. Heat vegetable oil in a deep pan or wok to 180°C (350°F). Test with a small piece of squid — it should sizzle immediately and vigorously. 6. Fry the squid in small batches for 2–3 minutes until golden and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on kitchen paper. 7. In a separate pan, quickly sauté the leek, onion, garlic and ginger in olive oil for 3–4 minutes over medium-high heat until softened and lightly caramelised. 8. Plate the crispy calamari over the sautéed vegetables, squeeze lemon generously over the top, and garnish with fresh spring onion. Serve immediately. Tip: Never overcook squid — it becomes rubbery fast. Fry rings for no more than 2–3 minutes at the correct temperature. If the oil isn't hot enough, the squid will steam rather than crisp. Patting the squid completely dry before flouring is the single most important step for achieving a light, crunchy crust.

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