Crispy Squid with Orange Chipotle Vinaigrette
Transform your seafood cravings into a gourmet experience with this Crispy Squid with Orange Chipotle Vinaigrette. Perfectly golden, tender squid rings are lightly coated in a smoky-spiced dredge with hints of paprika and garlic, then fried to achieve an irresistible crunch. The dish is elevated with a vibrant orange chipotle vinaigrette—a zesty mix of fresh citrus, smoky chipotle, and a touch of honey that balances sweet and spicy like a dream. Topped with fresh cilantro and served with tangy lime wedges, this crowd-pleasing appetizer is a symphony of bold flavors and textures. Ideal for dinner parties or a special weeknight treat, this recipe is quick, easy, and guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams fresh squid (cleaned and sliced into rings)
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 750 milliliters vegetable oil (for frying)
- 60 milliliters orange juice (freshly squeezed)
- 1 whole zest of an orange
- 1 tablespoon chipotle in adobo sauce (finely chopped)
- 2 teaspoons honey
- 50 milliliters olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons cilantro leaves (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
1. Clean the squid by removing the innards, beak, and cartilage. Slice the bodies into 1 cm rings and pat them dry with paper towels.
2. In a mixing bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, sea salt, and black pepper to create the dredging mixture.
3. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure the oil stays at the correct temperature.
4. Toss the squid rings in the dredging mixture until fully coated. Shake off any excess flour mixture before frying.
5. Carefully lower a handful of squid into the hot oil. Fry in small batches for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining squid.
6. To make the orange chipotle vinaigrette, whisk together the orange juice, orange zest, chipotle in adobo sauce, honey, olive oil, and red wine vinegar in a small bowl until emulsified.
7. Transfer the crispy squid to a serving platter. Drizzle generously with the orange chipotle vinaigrette.
8. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra splash of acidity.
9. Enjoy immediately while the squid is hot and crispy!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
