Calamari with Blackened Tomato Recipe

Name: Calamari with Blackened Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil (preferably Spanish); 1/2 small white onion, cut into 1/4-inch dice; 1 1/2 pounds calamari, cleaned and washed, body sliced into 1/4-inch rings and tentacles left whole if small; 1 large tomato, blackened (page 164) and cut into 1/4-inch dice; 1 jalapeno chile, dry-roasted (page 154) and chopped; 2 cloves garlic, dry-roasted (page 158) and chopped; 3/4 teaspoon fine sea salt; 3 teaspoons chipotle chile powder (page 151); 1 1/2 tablespoons chopped fresh mint; 12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving; Garnish: Whole basil leaves, pickled red chile rings

Servings: persons

1/4 cup olive oil (preferably Spanish)
1/2 small white onion, cut into 1/4-inch dice
1 1/2 pounds calamari, cleaned and washed, body sliced into 1/4-inch rings and tentacles left whole if small
1 large tomato, blackened (page 164) and cut into 1/4-inch dice
1 jalapeno chile, dry-roasted (page 154) and chopped
2 cloves garlic, dry-roasted (page 158) and chopped
3/4 teaspoon fine sea salt
3 teaspoons chipotle chile powder (page 151)
1 1/2 tablespoons chopped fresh mint
12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving
Garnish: Whole basil leaves, pickled red chile rings

1
In a skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
2
Transfer the onion to a small saucepan and add the calamari, tomato, jalapeno chile, garlic, salt, chile powder, and mint.
3
Let the mixture come to a simmer over medium-low heat and cook until barely done, about 7 minutes (dont overcook or the calamari will be rubbery).
4
Remove from the heat and serve immediately.
5
To serve, lay the tortillas side by side, open face and overlapping on a platter.
6
Divide the filling equally between the tortillas using a slotted spoon so any excess liquid will remain in the pot and the tortillas wont get soggy.
7
Top with salsa and garnish.
8
Grab, fold, and eat right away.
9
To build your own taco, lay a tortilla, open face, in one hand.
10
Spoon on some filling, top with salsa and garnish, fold, and eat right away.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil (preferably Spanish), 1/2 small white onion, cut into 1/4-inch dice, 1 1/2 pounds calamari, cleaned and washed, body sliced into 1/4-inch rings and tentacles left whole if small, 1 large tomato, blackened (page 164) and cut into 1/4-inch dice, and more.

Yes, Calamari with Blackened Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari with Blackened Tomato

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