Recipe: Barry's Chorizo Calamari
When I think of seafood this recipe is what I want! This is calamari taken to the next level with chorizo mayo, chillies and lime.
- 30 g chorizo
- 1/2 tbsp olive oil
- 150 g mayonnaise
- 1-2 l vegetable oil
- 800 g squid, gutted and prepared
- 250 g plain flour
- 1 pinch cayenne powder
- 1 tsp salt
- 6 cloves garlic
- 1/2 tbsp smoked paprika
- 20 g parsley, fine chopped
- 1 ea lime, cut into wedges
- 1 ea jalapeño pepper, finely sliced
Make The Mayo
Finely dice the chorizo. Heat the olive oil in a frying pan and add the chorizo. Fry until the chorizo is beginning to crisp up and the oil turns a deep orange colour.
Let the chorizo cool for 10 minutes, then stir it into the mayonnaise.
Prepare The Squid
Slice the tentacles of the squid from the hood (the top bit).
Save the tentacles and slice the hood into rings
Fry The Squid
Heat the oil in a large saucepan or a fryer until it reaches 190ºC. Use a thermometer and never leave it unattended.
Combine the plain flour with the pinch of cayenne and salt to taste.
Toss the squid in the flour mix.
Add the garlic cloves to the hot oil and fry them for a few minutes before adding the squid and frying for another 3-4 minutes.
Finish And Serve
Use a slotted spoon to transfer the garlic and squid to a tray or plate lined with kitchen paper.
Pick out and discard the garlic, then transfer the calamari to a big serving plate with a big pot of the mayo.
Scatter the dish with smoked paprika and chopped parsley. Arrange the lime wedges and the sliced jalapeño around the dish and serve.
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