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!
Potato - 400g
Mayo - 40ml
Lemon Juice - 10ml
Ground Paprika - 5ml
Chipotle Chillies In Adobo - 10g
Fresh Parsley - 3g
Squid Heads & Tubes - 150g
Spiced Flour - 40ml
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!
Potato - 800g
Mayo - 80ml
Lemon Juice - 20ml
Ground Paprika - 10ml
Chipotle Chillies In Adobo - 20g
Fresh Parsley - 5g
Squid Heads & Tubes - 300g
Spiced Flour - 80ml
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!
Potato - 1,2kg
Mayo - 120ml
Lemon Juice - 30ml
Ground Paprika - 15ml
Chipotle Chillies In Adobo - 30g
Fresh Parsley - 8g
Squid Heads & Tubes - 450g
Spiced Flour - 120ml
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!
Potato - 1,6kg
Mayo - 160ml
Lemon Juice - 40ml
Ground Paprika - 20ml
Chipotle Chillies In Adobo - 40g
Fresh Parsley - 10g
Squid Heads & Tubes - 600g
Spiced Flour - 160ml
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