Method

• 1.
  For the aioli, place garlic and grapeseed oil in a small saucepan over low heat and gently simmer for 10-12 minutes until garlic is caramelised and tender. Allow to cool completely in the oil.
• 2.
  Using a slotted spoon, remove garlic from oil, reserving the oil. Place garlic, egg yolks, lime zest and juice and coriander in a blender. Whiz until well combined. With the motor running, very gradually add the reserved grapeseed oil, then the olive oil, until the mayonnaise is thickened and well emulsified. Season to taste.
• 3.
  Using a sharp knife, cut calamari down the middle lengthwise and score the inside in a criss-cross pattern, then cut into 3cm strips. Cut the tentacles in half. Fill a large saucepan one-third full with the vegetable oil. Place over high heat and bring to 180°C.
• 4.
  Combine rice flour in a bowl with 2 tbs salt flakes and 2 tsp freshly ground black pepper. Working in batches, toss calamari and tentacles through flour mixture until well coated, then shake off any excess flour and carefully add to the hot oil (do this in small batches to ensure the oil keeps temperature). Cook for 1-2 minutes until crispy, then remove from the oil using a slotted spoon and place on paper towel to drain. Season to taste.
• 5.
  Serve the calamari hot with the confit garlic aioli and lime wedges.