Crunchy Calamari With Ancho Chile Glaze Recipes

CRUNCHY CALAMARI WITH ANCHO CHILE GLAZE

Steps:

• Moisten sugar with 1 tablespoon water in a shallow saucepan. Cook on medium-high until sugar caramelizes to light amber. Add garlic and cook until it starts to color. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes. Remove from heat, season with vinegar and salt and set aside.
• Slice calamari into thin rings. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour. Season with salt. Pour club soda into a large bowl. Whisk in remaining flour.
• Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, sauté pan or wok. Place floured calamari in the batter. Using tongs, transfer about 1/4 of it to the oil and fry until golden. Stand back because the calamari may spatter furiously. Remove to several layers of paper towels. Repeat with remaining calamari.
• Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

ANCHO CHILI GLAZE

Steps:

• 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
• 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
• 3. Brush on fish, chicken, ribs, steak before or after cooking.

HONEY-GLAZED GRILLED CALAMARI OVER WILTED SPINACH WITH CAPERED COUSCOUS

Steps:

• For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving.
• For the calamari:
• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side.

CRISPY FRIED CALAMARI

Steps:

• Separate calamari rings and place them in a lidded plastic container with enough milk to cover them. Seal the container and allow to soak at room temperature for at least 1 hour.
• Heat the oil in a deep fryer.
• Combine corn flour and gluten-free all-purpose flour in a shallow pan. Transfer about 6 calamari rings from the milk directly into the flour mixture to coat. Place coated calamari into the hot oil without crowding, and cook until just starting to brown, 2 to 3 minutes per batch. Drain on paper towels. Repeat with remaining calamari.