Fried Calamari Sandwich

Add 500 g of all-purpose flour to a large bowl

Add 200 ml of lukewarm water

Break apart 3 g of fresh yeast with your fingers. Add to the bowl

Add 200 ml of lukewarm water and mix

Mix until the dough is completely hydrated

Add 40 ml of olive oil. Mix to incorporate

Add 10 g of salt. Mix well until all ingredients fully combined

Cover the bowl with a towel. Let the dough rest for 20m until it relaxes

Place 1 pinch of saffron in a small bowl

Add 25 ml of warm water. Soak 15m to extract the flavor

Put 2 egg yolks in a tall container

Add 1 tbsp of mustard

Add 2 tbsp of red wine vinegar

Season with salt and black pepper to taste

Add 100 ml of olive oil

Blend until thick and emulsified

Add the saffron water in parts, blending to incorporate. The saffron mayo is ready

Dust a clean work surface with semolina flour

Remove the dough from the bowl onto the floured surface

Fold the dough from each side towards the center with help of a bowl scraper

Cover the dough with a bowl. Let it rest for 20m until the dough relaxes

Fold the dough from each side towards the center. Cover with a bowl and let it rest for 20m until the dough relaxes

Fold the dough from each side towards the center. Place the dough into a bowl greased with olive oil

Cover tightly with cling film. Place in the refrigerator for 24h until the dough rises

Poke the dough with your finger to check that it has risen. It should spring back quickly

Preheat an oven to 255 °C

Pour olive oil in a baking tray with high sides. Grease all of the surfaces

Dust the baking tray with semolina flour

Scrape the focaccia dough from the bowl into the baking tray

Rub your hands with olive oil. Stretch the dough to the corners while pressing gently to make dents with your fingers

Pour olive oil over the dough and spread it with your hands

Bake the focaccia at 255 °C for 15m until brown

Slice ½ of the white part of a leek on a mandoline very thinly. Place in a small bowl

Add 2 tbsp of red wine vinegar

Add salt and black pepper to taste

Pick the leaves from ½ bunch of chervil

Add the chervil to the bowl

Add ½ tbsp of olive oil and mix. The Chervil Salad is ready

Pour olive oil on focaccia while still warm. Brush it into all corners

Allow the focaccia to cool down on a rack. The focaccia is ready

Heat 3 cups of vegetable oil to 180 °C

Put 1 cup of all-purpose flour in a bowl

Add ⅔ cup of corn flour

Season with black pepper and salt to taste

Add sweet paprika to taste

Add 1½ tsp of baking soda

Mix to combine

Cut 4 clean squid tubes in half lengthwise

Score the squid with a knife by making a checkered pattern

Cut the squid transversely into medium-sized strips

Add the squid to the flour mixture and toss until completely coated

Sift the excess flour from the squid

Fry the squid in small batches for 3m until golden brown. Reheat the oil to 180 °C between batches

Salt to taste while still hot. The fried calamari is ready

Cut a piece of focaccia in half

Spread 1 tbsp of the saffron mayo over half of the focaccia and add a handful of fried calamari

Add chervil salad to taste. Spread saffron mayo over the other half of the focaccia and add salt to taste

The fried calamari sandwich is ready. Enjoy!