The Calamari Recipe
the best chimichurri, bravas sauce, smokey citrus salt, pickled pepper, lime, cotija cheese, taco spice, chile lime mayo, tortilla crumble
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Ingredients
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THE CALAMARI
Method
THE CALAMARI
- 1
Prep and marinade
Rinse calamari rings and pat dry thoroughly. Pat dry to ensure crispy coating. In a bowl, mix flour, 1 tsp salt, black pepper, smoked paprika, garlic powder, and cayenne (if using). In a separate bowl whisk egg with ¼ cup water.
- 2
Coating
Dust calamari rings lightly in the seasoned flour mixture, tapping off excess. Dip into the egg wash, then dredge again in the flour mixture for a double-coating. Let rest on a rack for 5 minutes to set the crust.
- 3
- 4
Sauce prep
In small bowls, portion chimichurri, bravas sauce, chile lime mayo, pickled pepper slices, lime juice, and lime zest. Stir cotija cheese with tortilla crumble and a pinch of salt for a crumbled topping.
- 5
Assemble
Toss fried calamari with half of the chimichurri and bravas sauce to coat lightly. Plate with a drizzle of remaining chimichurri and bravas sauce over the top. Scatter lime zest, cotija-tortilla crumble topping, and pickled peppers. Finish with a light drizzle of chile lime mayo and a final squeeze of lime juice.
