Fried Calamari with Creamy Chipotle Sauce
Crispy tender Fried Calamari with Creamy Chipotle Sauce fried to golden perfection. Excellent!
- 1 lb fresh squid if you cannot find fresh squid, you can use frozen good quality squid with rings and tentacles
- 1 cup buttermilk can use milk
- 1 cup flour
- 1 egg beaten
- 2 tsp paprika
- salt and pepper to taste
- oil for frying
CREAMY CHIPOTLE SAUCE
- 2 chipotle peppers chipotle peppers in adobo sauce
- 1 cup mayonnaise
- 2 cloves of garlic coarsely chopped
- 1/2 lemon juiced
- pinch of salt
CILANTRO VINAIGRETTE (OPTIONAL)
- 1/4 olive oil
- 1/4 cup fresh cilantro
Garlic Aioli Sauce
- 5 tbsp light mayonnaise
- 2 fresh garlic cloves minced
- 3 tbsp fresh parsley
- zest of half a lemon
Creamy Chipotle Sauce and
Add the chipotle peppers, mayonnaise, lemon, garlic and pinch of salt to a food chopper and blend unto well combined. Add salt to taste. Set aside.
Garlic Aioli Sauce (Bonus Dipping Sauce)
For the Calamari
Rinse squid under cold running water. Separate the body from the tentacles with a knife.
Cut body (mantle) of squid into 1/2 inch rings and cut tentacles into two to three pieces.
In a bowl whisk egg and add buttermilk. Add calamari pieces and let soak for 20 minutes.
In a fryer or heavy pot, add about two inches of oil and heat to 375 F (190 Celsius).
In a bowl mix flour, paprika, salt and pepper. Toss the calamari in with the seasoned flour to cover. Shake off excess flour.
Fry until golden brown (90 seconds). No longer than about two minutes or the calamari will become chewy and rubbery.
Serve with Creamy Chipotle sauce and serve immediately. Sprinkle Cilantro Vinaigrette over top of calamari.
Serving: 4g | Calories: 300kcal | Carbohydrates: 13g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 320mg | Sodium: 672mg | Potassium: 451mg | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 13.5mg | Calcium: 121mg | Iron: 1.5mg