Greek fried calamari with a homemade saffron mayonnaise

Καλαμαράκια τηγανητά με σπιτική μαγιονέζα με κρόκο Κοζάνης

Published originally on my blog on 27 June 2010

Cooking is a wonderful process, activity, hobby, necessity, flirtatious pastime, love affair, obsession. It entails creativity, imagination, the use of most of the senses, it's inspiring, satisfying, fun. But you know what else? Cooking can also be painful.

A couple of days ago, as I was contemplating the oh so common topic of what-will-I-cook-today I thought, "What's a better meal for a sunny, summer day than a bowl of fresh peas cooked with spring onions, olive oil and dill?". Yes, the idea was perfect, a meal that would certainly satisfy my number one demanding 'customer', my boyfriend. We love these vegetarian dishes, especially during the summer. They're fulfilling yet light and surely not one of those that make you want to lie on the couch for the rest of the day.

It's been one of my favorite meals ever since I was a kid. My mom made it for me and my brother all the time when we were growing up and, as with so many other dishes that my mom prepared for us, I've incorporated this one also into my repertoire of easy, quick and gratifying recipes. But I'm getting carried away here. This is not about the peas or the recipe for the peas- which will come at some point, I promise- or my mother's great talent at succeeding in feeding me healthy food. No, this is about pain. The pain associated with food preparation.

So, my peas were bubbling away on the stove top, I was listening to 'All of me' by Billie Holiday on the radio and I reached for my big Japanese vegetable knife that my uncle gave me as a Christmas present last year. I wanted to add the dill at the very end of the cooking process so I began chopping away the spiky, green dill strands while thinking to myself, "Gosh, this knife cuts like a dream, I have to be careful not to cut my fingeeeeers"... and it happened. Yes, I cut my finger. I actually cut my nail as well as my finger. It was painful and I totally freaked out but, fortunately, it turned out it wasn't that deep a cut. What angered me the most was that I had ruined my dill!

S. says that sometimes I'm a hazard to myself in the kitchen and since this was not my first unfortunate incident with knives, I tend to agree with him. I go around thinking, "I got it, I can chop like a pro" and then things like this happen and I realize that I'm not. What's the obvious moral here? Be careful when handling knives! I think it'll get through to me someday.
When I manage to surpass my knife handling issues, I do produce some pretty decent food. Take this combination for example. Fried calamari rings and tentacles with a homemade saffron mayonnaise. A totally Mediterranean dish, a complete and utter delight.

I love calamari (squid) or 'kalamaraki' as it is called in Greek, especially when it's fresh. Whenever I can find large calamari, I prefer to stuff them with a mix of green bell peppers and feta and cook them on the grill. But when I buy the smaller ones, there's really no other option than to coat them in flour and fry them, which is the classic Greek way of preparing calamari, the original mezes, served with lemon wedges and accompanied by a shot of ouzo.

This time though, I wanted something different to pair with my fried calamari. A while ago, as I was going through the myriad of recipes I want to cook someday, I stumbled upon one for homemade mayonnaise using saffron so I immediately thought of that.

Saffron (named 'krokos' in Greek), the Mediterranean miracle flower, with its valuable antithrombotic, anticancerous and antioxidant qualities, is being produced in Greece since the 17th century. It is biologically produced specifically in the small village of Krokos in Kozani county of northern Greece and it is considered to be one of the most intense and supreme varieties of saffron in the world. That is the variety I used for my mayonnaise.

Homemade mayonnaise is by far superior in taste and texture to the store bought type, not to mention that it is healthier since it doesn't contain any preservatives or additives. Egg, mustard powder, olive and sunflower oil, lemon juice, saffron. A few simple ingredients and an extraordinary one, whipped up together, producing a magnificently delicious and luscious condiment. This mayo is sharp, slightly sweet and light, so much lighter than the ordinary mayo, with a smooth and creamy texture. The saffron is a strong spice but the addition of only one pinch ensures its discrete presence. It is noticeable as an aftertaste, allowing the olive oil, lemon and the hint of mustard to shine as the prominent flavors.

Use this mayo in a grilled chicken sandwich, slathered on top of a burger patty, or mixed in a green salad. There are innumerable ways to use it, but the combination with the fried calamari is superb. The crunchiness of the scrumptious seafood pairs beautifully with the velvety mayonnaise and the unique flavor of the calamari is a perfect match for the piquant mayo. Ideally served as a mezes, with ouzo or a cold beer, this combination can also be served as a main meal alongside some French fries and a Greek salad.

Greek Fried Calamari with Homemade Saffron Mayonnaise

Homemade mayonnaise is a really special treat but I would like to stress the fact that it contains raw egg. This means that it should not be consumed by pregnant women, infants, people who have problems with their immune system or the elderly.

It is essential that the egg you use for the mayonnaise is super fresh. Don't use old eggs!

I used saffron threads for the mayonnaise but you can also use saffron powder. I prefer the saffron threads since they have a significantly stronger and richer flavor than the powder.

I used a hand held mixer to prepare the mayo but you can also use a blender or a food processor.