eCook Meal
Calamari & Chipotle Tartar Sauce
with crispy potato wedges
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R73.62
for 4 servings · R18.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 1.6 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 23% of packR16.00
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Ground Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
- Squid Heads & Tubes
- Chipotle Chillies In Adobo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Chilli in Adobo, Lemon Juice, Mayo, Paprika, Parsley, 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. 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! 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. 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).
What should be prepared from my kitchen to make Calamari & Chipotle Tartar Sauce?
Chipotle Chilli in Adobo, Lemon Juice, Mayo, Paprika, Parsley, 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