Spicy pan-grilled calamari tubes with quince aïoli – Food & Home Magazine

Ingredients

• Calamari
• 2 red chillies, chopped
• 2 garlic cloves, peeled and crushed
• 60ml (¼ cup) olive oil
• zest of 1 lemon
• juice of ½ lemon
• sea salt and freshly ground black pepper, to taste
• 100g calamari tubes
• olive oil, to fry
• Quine aïoli
• 2 large egg yolks
• 1 garlic clove, peeled and chopped
• 15ml (1 tbsp) lemon juice
• 2,5ml (½ tsp) salt
• 150ml olive oil
• 2 slices bottled quince
• fried tentacles, to serve