Want to instantly feel like you’re on vacation, Chef? Then this is the seafood dish for you. And if you’ve never made calamari, don’t worry – your plate will look i-tentacle to a restaurant dish: perfectly pan-fried calamari is drenched in butter & lemon juice, joined by crispy potato wedges and a smoky & spicy tartar.
Calamari & Chipotle Tartar Sauce
Calamari & Chipotle Tartar Sauce
with crispy potato wedges
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chipotle Chillies in Adobo
- Fresh Parsley
- Ground Paprika
- Lemon Juice
- Mayo
- Potato
- Spiced Flour
- Squid Heads & Tubes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
SMOKY TARTAR
In a small bowl, combine the Mayo, the lemon juice (to taste), the paprika, the chopped chillies (to taste), ½ the chopped parsley, and seasoning. Loosen with a splash of water. Set aside.
CHARRED CALAMARI
Rinse the squid to remove any residue from the packet. Cut the squid in half lengthwise and pat dry with paper towel. Toss with the spiced flour until coated. Place a pan or grill pan over high heat with 2-3 cm of oil covering the base. When hot, shallow fry the squid until golden and crispy, 1-2 minutes per side. Drain on paper towel and season.
PLATE UP
Plate up the fried calamari. Side with the crispy Potato wedges. Garnish with the remaining parsley. Serve with the chipotle tartar for dunking. Delicious work, Chef!
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
SMOKY TARTAR
In a small bowl, combine the Mayo, the lemon juice (to taste), the paprika, the chopped chillies (to taste), ½ the chopped parsley, and seasoning. Loosen with a splash of water. Set aside.
CHARRED CALAMARI
Rinse the squid to remove any residue from the packet. Cut the squid in half lengthwise and pat dry with paper towel. Toss with the spiced flour until coated. Place a pan or grill pan over high heat with 2-3 cm of oil covering the base. When hot, shallow fry the squid until golden and crispy, 1-2 minutes per side. Drain on paper towel and season.
PLATE UP
Plate up the fried calamari. Side with the crispy Potato wedges. Garnish with the remaining parsley. Serve with the chipotle tartar for dunking. Delicious work, Chef!
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
SMOKY TARTAR
In a small bowl, combine the Mayo, the lemon juice (to taste), the paprika, the chopped chillies (to taste), ½ the chopped parsley, and seasoning. Loosen with a splash of water. Set aside.
CHARRED CALAMARI
Rinse the squid to remove any residue from the packet. Cut the squid in half lengthwise and pat dry with paper towel. Toss with the spiced flour until coated. Place a pan or grill pan over high heat with 2-3 cm of oil covering the base. When hot, shallow fry the squid until golden and crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
PLATE UP
Plate up the fried calamari. Side with the crispy Potato wedges. Garnish with the remaining parsley. Serve with the chipotle tartar for dunking. Delicious work, Chef!
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
SMOKY TARTAR
In a small bowl, combine the Mayo, the lemon juice (to taste), the paprika, the chopped chillies (to taste), ½ the chopped parsley, and seasoning. Loosen with a splash of water. Set aside.
CHARRED CALAMARI
Rinse the squid to remove any residue from the packet. Cut the squid in half lengthwise and pat dry with paper towel. Toss with the spiced flour until coated. Place a pan or grill pan over high heat with 2-3 cm of oil covering the base. When hot, shallow fry the squid until golden and crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
PLATE UP
Plate up the fried calamari. Side with the crispy Potato wedges. Garnish with the remaining parsley. Serve with the chipotle tartar for dunking. Delicious work, Chef!
Frequently Asked Questions
What is the preparation time for Calamari & Chipotle Tartar Sauce?
The preparation time for Calamari & Chipotle Tartar Sauce with crispy potato wedges is between 30 and 45 minutes.
What is the total time required to make Calamari & Chipotle Tartar Sauce with crispy potato wedges?
The total time required to make Calamari & Chipotle Tartar Sauce with crispy potato wedges is between 45 and 60 minutes.
How many servings does Calamari & Chipotle Tartar Sauce provide?
4 servings
What are the main ingredients in Calamari & Chipotle Tartar Sauce?
Chipotle Chillies in Adobo, Fresh Parsley, Ground Paprika, Lemon Juice, Mayo, Potato, Spiced Flour, Squid Heads & Tubes
What is the nutritional information of Calamari & Chipotle Tartar Sauce?
Calories: 752, Carbs: 101 grams, Fat: grams, Protein: 35.8 grams, Sugar: 9.7 grams, Salt: 869 grams
How do I prepare Calamari & Chipotle Tartar Sauce?
CHARRED CALAMARI: Rinse the squid to remove any residue from the packet. Cut the squid in half lengthwise and pat dry with paper towel. Toss with the spiced flour until coated. Place a pan or grill pan over high heat with 2-3 cm of oil covering the base. When hot, shallow fry the squid until golden and crispy, 1-2 minutes per side. Drain on paper towel and season. YOU HAD ME AT WEDGES: Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). SMOKY TARTAR: In a small bowl, combine the mayo, the lemon juice (to taste), the paprika, the chopped chillies (to taste), ½ the chopped parsley, and seasoning. Loosen with a splash of water. Set aside. PLATE UP: Plate up the fried calamari. Side with the crispy potato wedges. Garnish with the remaining parsley. Serve with the chipotle tartar for dunking. Delicious work, Chef!
What should be prepared from my kitchen to make Calamari & Chipotle Tartar Sauce?
Chipotle Chillies in Adobo, Fresh Parsley, Ground Paprika, Lemon Juice, Mayo, Potato, Spiced Flour, Squid Heads & Tubes
How many calories does Calamari & Chipotle Tartar Sauce have?
752 calories
How much fat content does Calamari & Chipotle Tartar Sauce have?
grams
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