Entrante
Hot Honey Calamari
55 minPara 4Nutri-Score D€€
D
55 min
55 minHot Honey Calamari
lo que necesita
Ingredientes
squid rings (cleaned, patted dry)Pescado600 g
garlic and onion powder (tablespoons, for the marinade)Especias2 piezas- Spanish paprika (tablespoons, for the marinade)Especias2 piezas
Worcestershire sauceDespensa30 ml- hot sauce (for the marinade)Despensa30 ml
buttermilkLácteos80 ml
salt (to taste)Especias5 g
black pepper (to taste)Especias3 g- cornstarchDespensa60 g
- all-purpose flourDespensa180 g
garlic powder (tablespoon, for the dry batter)Especias1 pieza- onion powder (tablespoon, for the dry batter)Especias1 pieza
- sage powder (tablespoon)Especias1 pieza
paprika (tablespoon, for the dry batter)Especias1 pieza
oregano powder (tablespoon)Especias1 pieza- black pepper (to taste, for the dry batter)Especias3 g
beer (one bottle)Bebidas330 ml
egg (for the wet batter)Lácteos1 pieza
butter (about a third of a stick)Lácteos40 g
garlic (cloves, minced)Frutas y verduras8 piezas
honeyDespensa80 ml- hot sauce (for the glaze)Despensa30 ml
- red chili flakesEspecias3 g
- Spanish paprika (teaspoon, for the glaze)Especias1 pieza
- garlic confit (pre-made)Despensa40 g
mustardDespensa15 ml- egg (for the aioli)Lácteos1 pieza
lemon juice (freshly squeezed)Frutas y verduras15 ml- salt (to taste, for the aioli)Especias3 g
- black pepper (to taste, for the aioli)Especias2 g
- frying oil (for deep frying)Despensa750 ml
por ración
Nutrición
529kcal
- Carbohidratos
- 53 g
- Proteínas
- 26 g
- Grasas
- 24 g
lo que usará
Utensilios
Bol ×3
Varillas
Batidora de vaso
Cazo
Sartén
Termómetro de cocina
Pincel de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Marinate the calamari
- Season the squid rings with the garlic and onion powder, Spanish paprika, Worcestershire sauce, hot sauce, buttermilk, salt and pepper.
- Toss until every piece is evenly coated, then set aside.
- Paso 2
Make the dry batter
- Whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, sage, paprika, oregano and pepper in a bowl.
- Transfer half of the mixture to a separate bowl for the wet batter.
- Paso 3
Make the wet batter
- Add the egg and the beer to the reserved half of the dry batter.
- Whisk until thick and smooth.
- Paso 4
Blend the garlic aioli
- Blend the garlic confit, mustard, egg, lemon juice, salt and pepper until smooth and emulsified.
- Adjust the seasoning to taste.
- Paso 5
Simmer the hot honey glaze
- Combine the butter, garlic, honey, hot sauce, chili flakes and Spanish paprika in a pot.
- Simmer gently, then set aside.
- Paso 6
Coat the calamari
- Coat each squid ring first in the dry batter, then in the wet batter, and finish in the dry batter again.
- Paso 7
Fry the calamari
- Heat the oil in a pan to 165 °C.
- Fry the coated calamari in batches until golden and crisp.
- Paso 8
Glaze and serve
- Brush the fried calamari with the hot honey glaze.
- Serve with the garlic aioli.
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