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Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette (Bobby Flay) Recipe

Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette (Bobby Flay) Recipe

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Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette (Bobby Flay)

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Ingredients:

Serving

4 cups fresh orange juice
1/2 small red onion
1 clove garlic
3 tbsp rice vinegar
2 tsp pureed chipotle in adobo
2 tsp honey
salt and freshly ground black pepper
3/4 cup canola oil
peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
salt and freshly ground black pepper
1 lb squid rings and tentacles
1 lb conch meat, cut into 1-inch pieces
cornmeal , for dredging
1/2 lb micro greens
1/4 lb watercress
1 head frisee
4 whole cherry peppers , jarred in vinegar, thinly sliced
parsley leaves

Directions:

For the Orange-Chipotle Vinaigrette:
Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
For the Crispy Squid and Conch Salad:
Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1036.87 Kcal (4341 kJ)
Calories from fat	420.24 Kcal
		% Daily Value*
Total Fat	46.69g	72%
Cholesterol	264.16mg	88%
Sodium	66.9mg	3%
Potassium	931.07mg	20%
Total Carbs	113.42g	38%
Sugars	23.12g	92%
Dietary Fiber	5.64g	23%
Protein	31.56g	63%
Vitamin C	142.7mg	238%
Iron	1.1mg	6%
Calcium	117.4mg	12%

Amount Per 100 g
Calories	153.21 Kcal (641 kJ)
Calories from fat	62.09 Kcal
		% Daily Value*
Total Fat	6.9g	72%
Cholesterol	39.03mg	88%
Sodium	9.88mg	3%
Potassium	137.57mg	20%
Total Carbs	16.76g	38%
Sugars	3.42g	92%
Dietary Fiber	0.83g	23%
Protein	4.66g	63%
Vitamin C	21.1mg	238%
Iron	0.2mg	6%
Calcium	17.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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