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April 23, 2019

CRUNCHY CALAMARI WITH YELLOW CHILI PEPPER SAUCE


CRUNCHY CALAMARI WITH YELLOW CHILI PEPPER SAUCE

Ideal for pairing with Veramonte Chardonnay

Ingredients

  • 700 g of whole squid
  • 1 ½ tablespoons of olive oil
  • Juice of ½ a lemon
  • Zest of ¼ lemon
  • 1 ½ cups of dehydrated potato
  • ½ a cup of rice flour
  • Ample sunflower oil for frying

For the sauce

  • 6 medium-sized yellow chili peppers, without seeds
  • 1/8 of a small white onion
  • 1 handful of cilantro
  • 1 cm piece of ginger
  • Juice of 2 ripe lemons
  • 1/2 a small garlic clove
  • 5 tablespoons of olive oil

PREPARATION

1.- Clean the squid and cut the tubes into rings. Place the squid rings and tentacles in a bowl, and season them with lemon juice and zest, salt, and fresh-ground pepper. Place in refrigerator.
2.- Sauté the chili peppers in a frying pan with a small amount of olive oil. Add ½ a cup of hot water and cook for 10 minutes, then drain and leave to cool.
3.- Place the recently-squeezed lemon juice in a mini blender. season with salt and mix well. Add the cold chili peppers, onion, garlic, ginger, cilantro and olive oil. Blend for a few minutes until a smooth sauce is formed. Place in refrigerator.
4.- Mix the dehydrated potato with the rice flour in a bowl. Coat the squid in the flour mixture until well covered. Remove excess and fry in a pan with ample hot oil until browned and crunchy. Drain the excess oil and place in a bowl with paper towels. Sprinkle with salt and pepper.
5.- Serve calamari with chili pepper sauce and fresh cilantro.