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1
Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat.
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2
Cook until thick and reduced to 3/4 cup.
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3
Transfer to a bowl and let cool slightly.
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4
Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
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5
With the motor running, slowly add the oil until emulsified.
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6
Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
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7
Line a large plate or baking sheet with paper towels, set aside.
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8
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper.
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9
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.
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10
Season squid and conch 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.
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11
Fry until lightly golden brown and crisp.
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12
Remove with a slotted spoon and drain on the paper towel-lined plate.
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13
Season immediately with salt.
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14
Repeat with the conch, dipping into the batter then frying in batches.
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15
Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper.
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16
Mound the greens on a platter and place some of the sliced cherry peppers on top.
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17
Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
