Crunchy Calamari With Ancho Chile Glaze Recipe

Name: Crunchy Calamari With Ancho Chile Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup sugar; 1 teaspoon minced garlic; 1 teaspoon crushed ancho chile; 1/4 teaspoon chipotle powder; 2 cups dry red wine; 1 tablespoon red wine vinegar; Salt; 1 pound cleaned calamari, the smaller the better; 1 cup flour; 12 ounces club soda; Vegetable oil for deep-frying; 1 lime, zested, then cut into wedges

Servings: persons

⅓ cup sugar
1 teaspoon minced garlic
1 teaspoon crushed ancho chile
1/4 teaspoon chipotle powder
2 cups dry red wine
1 tablespoon red wine vinegar
Salt
1 pound cleaned calamari, the smaller the better
1 cup flour
12 ounces club soda
Vegetable oil for deep-frying
1 lime, zested, then cut into wedges

1
Moisten sugar with 1 tablespoon water in a shallow saucepan.
2
Cook on medium-high until sugar caramelizes to light amber.
3
Add garlic and cook until it starts to color.
4
Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter.
5
Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes.
6
Remove from heat, season with vinegar and salt and set aside.
7
Slice calamari into thin rings.
8
Toss with 1/2 cup flour, place in a large strainer and shake off excess flour.
9
Season with salt.
10
Pour club soda into a large bowl.
11
Whisk in remaining flour.
12
Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, saute pan or wok.
13
Place floured calamari in the batter.
14
Using tongs, transfer about 1/4 of it to the oil and fry until golden.
15
Stand back because the calamari may spatter furiously.
16
Remove to several layers of paper towels.
17
Repeat with remaining calamari.
18
Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

184

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ⅓ cup sugar, 1 teaspoon minced garlic, 1 teaspoon crushed ancho chile, 1/4 teaspoon chipotle powder, and more.

Yes, Crunchy Calamari With Ancho Chile Glaze 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.

That's it — enjoy your meal!

Crunchy Calamari With Ancho Chile Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions