Fried Calamari with a Spicy Chipotle Chili Glaze and Pickled
Cole and Zoilan Ruiz, Celadon - Napa, CA
Adapted by StarChefs
6-8 appetizer portions
pounds squid, cut into rings
1/2cups all purpose flour
and pepper for seasoning
oil for deep-frying
cup pickled ginger
cup chopped chives
the Chipotle Chili Glaze
ounces chipotle chilies, canned, in adobo sauce
pound orange blossom honey
cup rice wine vinegar
the glaze, combine the ingredients in a blender and process
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.
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
Suggested wine pairing: Zinfandel, "Sin Zin",
Alexander Valley Vineyards, Alexander Valley, CA, 2000