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Crispy Squid With Orange-Chipotle Vinaigrette Recipe

Crispy Squid With Orange-Chipotle Vinaigrette Recipe

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Crispy Squid With Orange-Chipotle Vinaigrette

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Ingredients:

Serving

4 cups fresh orange juice
1/2 small red onion
1 garlic clove
3 tbsp rice vinegar
2 tsp pureed chipotle chiles in adobo
2 tsp honey
salt & freshly ground black pepper
3/4 cup canola oil
peanut oil
1 1/2 cups rice flour
1 1/2-1 3/4 cups cold water
salt & freshly ground black pepper
1 lb squid ring, and tentacles
cornmeal , for dredging
1/2 lb micro greens
1/4 lb watercress
1 head frisee
4 whole cherry peppers , jarred in vinegar, thinly sliced
fresh 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 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 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.
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 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	1034.72 Kcal (4332 kJ)
Calories from fat	420.08 Kcal
		% Daily Value*
Total Fat	46.68g	72%
Cholesterol	264.66mg	88%
Sodium	98.8mg	4%
Potassium	931.07mg	20%
Total Carbs	113.44g	38%
Sugars	23.07g	92%
Dietary Fiber	5.82g	23%
Protein	31.21g	62%
Vitamin C	142.7mg	238%
Iron	1.3mg	7%
Calcium	117.7mg	12%

Amount Per 100 g
Calories	154.51 Kcal (647 kJ)
Calories from fat	62.73 Kcal
		% Daily Value*
Total Fat	6.97g	72%
Cholesterol	39.52mg	88%
Sodium	14.75mg	4%
Potassium	139.03mg	20%
Total Carbs	16.94g	38%
Sugars	3.44g	92%
Dietary Fiber	0.87g	23%
Protein	4.66g	62%
Vitamin C	21.3mg	238%
Iron	0.2mg	7%
Calcium	17.6mg	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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Recipe Tags

Weightwatchers Points

23.8

Points
27

PointsPlus

Good Points

saturated fat free,
very low sodium

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