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Sweet Corn Calamari with Roasted Corn Aioli
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Sweet Corn Calamari with Roasted Corn Aioli

1 h 15 minPara 4Nutri-Score D€€
de @jujumaoo10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • squid rings (frozen, thawed)Pescado500 g
  • tempura flourDespensa90 g
  • rice flourDespensa90 g
  • eggsLácteos2 piezas
  • sage (dried, ground)Especias1 g
  • oregano (dried)Especias1 g
  • thyme (dried)Especias1 g
  • onion powderEspecias2 g
  • lemon pepper seasoningEspecias2 g
  • Spanish paprikaEspecias2 g
  • garlic powderEspecias3 g
  • black pepper (ground)Especias1 g
  • Frank's RedHot sauceDespensa120 ml
  • Worcestershire sauceDespensa80 ml
  • sweet corn powder (for seasoning)Especias10 g
  • sweet potato starch (for dry breading)Despensa240 g
  • water (for breading bits)Otro120 ml
  • roasted corn (charred on open fire or stove)Frutas y verduras130 g
  • roasted garlic (whole bulbs, roasted)Frutas y verduras2 piezas
  • eggLácteos1 pieza
  • mustardDespensa15 ml
  • olive oilDespensa480 ml
  • lime (juiced)Frutas y verduras1 pieza
  • salt (to taste)Especias3 g

por ración

Nutrición

1520kcal

Carbohidratos
75 g
Proteínas
24 g
Grasas
125 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Bol ×2
  • Freidora
  • Termómetro de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Marinate the squid

    • Combine the squid rings with the tempura flour, rice flour, eggs, sage, oregano, thyme, onion powder, lemon pepper seasoning, Spanish paprika, garlic powder, pepper, Frank's RedHot sauce and Worcestershire sauce.
    • Mix well so the squid is fully coated, then let marinate in the fridge.
    Paso 1

  2. Roast the corn and garlic

    • Roast the corn over an open fire or char it directly on the stove.
    • Roast the garlic bulbs until soft and caramelized.
    Paso 2

  3. Make the roasted corn aioli

    • Add the roasted corn, roasted garlic, egg, mustard, olive oil, lime juice, salt and pepper to a blender or use a hand blender.
    • Blend until the mixture emulsifies into a mayonnaise-like consistency.
    Paso 3

  4. Prepare the dry breading

    • Mix the sweet potato starch with water to form small bits that will crisp up during frying.
    Paso 4

  5. Coat and first fry

    • Coat the marinated squid in the dry breading.
    • Fry at 165 °C for about 5 minutes, then remove and let cool.
    Paso 5

  6. Double fry until crispy

    • Fry the calamari a second time at 180 °C or above until crispy.
    Paso 6

  7. Season and serve

    • Transfer the fried calamari into a bowl, add the sweet corn powder and toss to combine.
    • Serve with the roasted corn aioli.
    Paso 7
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