Calamari Rings with Pink Peppercorn Mayonnaise


For the squid à la Romaine :

  • Fresh squid (500g, cleaned and cut into rings)
  • Wheat flour (1 cup)
  • Salt and black pepper (to taste)
  • Paprika (1 teaspoon)
  • Frying oil

For the Bornibus Mayonnaise:

  • Bornibus Pink Berry Mayonnaise
  • Fresh parsley (2 tablespoons, finely chopped, for garnish)

Recipe :

  • Preparing the squid: 
    • Clean the squid and cut into rings.
  • Seasoning: 
    • In a bowl, mix flour with salt, black pepper and paprika.
  • Coating the squid: 
    • Pass the squid rings through the seasoned flour mixture to coat evenly.
  • Frying: 
    • In a saucepan, heat the frying oil to 180°C
    • Fry the squid rings until golden and crispy. Remove and place on absorbent paper to remove excess oil.
  • Final seasoning: 
    • Season the hot squid with a little extra salt if necessary.

For the Bornibus Mayonnaise:

  • Sauce preparation: 
    • In a bowl, serve the Bornibus Mayonnaise as is.


  • Garnish: 
    • Sprinkle hot squid with chopped fresh parsley.
  • Presentation: 
    • Serve the crispy calamari à la romaine with the mayonnaise. These crispy calamari à la romaine are a delicious side dish option. Bornibus Mayonnaise adds a refreshing flavor to enhance this delicious fried squid.
BS1879 Mayonnaise aux baies roses