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Flash Fried Calamari with a Spicy Chipotle Chili Glaze and Pickled Ginger
Greg Cole and Zoilan Ruiz, Celadon - Napa, CA
Adapted by StarChefs

Yield: 6-8 appetizer portions

  • 2 pounds squid, cut into rings
  • 1 1/2cups all purpose flour
  • Salt and pepper for seasoning
  • Peanut oil for deep-frying
  • 1/2 cup pickled ginger
  • 1/4 cup chopped chives

For the Chipotle Chili Glaze

  • 7 ounces chipotle chilies, canned, in adobo sauce
  • 1 pound orange blossom honey
  • 1/2 cup rice wine vinegar

For the glaze, combine the ingredients in a blender and process until smooth.

Heat oil to 375°F. Season the calamari rings with salt and pepper. Roll the squid in the flour to coat evenly. Shake off excess flour.

Deep fry until golden brown, about two minutes.

Drain the squid and combine in a bowl with one cup of chili glaze, sliced pickled ginger and chives.

Arrange on a platter or on plates with reserved glaze for dipping.

Suggested wine pairing: Zinfandel, "Sin Zin", Alexander Valley Vineyards, Alexander Valley, CA, 2000

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