Fried Calamari with Pink Lemonade Chili and Tamarin

Name: Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil, for frying; Two 12-ounce cans frozen pink lemonade concentrate; 2 tablespoons tamarind paste; 3 guajillo chiles, seeded; 3 pasilla chiles, seeded; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 cups black rice; 2 cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon ancho chili powder; 1 teaspoon cayenne pepper; 1 teaspoon smoked paprika; 1 teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; 1 pound thinly sliced calamari rounds and tentacles; 2 tablespoons black sesame seeds; 1 bunch fresh basil; 1/2 cup vodka

Servings: persons

Oil, for frying
Two 12-ounce cans frozen pink lemonade concentrate
2 tablespoons tamarind paste
3 guajillo chiles, seeded
3 pasilla chiles, seeded
2 tablespoons sesame oil
2 tablespoons soy sauce
2 cups black rice
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon ancho chili powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound thinly sliced calamari rounds and tentacles
2 tablespoons black sesame seeds
1 bunch fresh basil
1/2 cup vodka

1
Special equipment: a deep fryer or Dutch oven; a deep-fry thermometer
2
Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F.
3
In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles.
4
Simmer over low heat until reduced, 20 to 30 minutes.
5
In another small saucepan, combine the sesame oil, soy sauce and 4 cups water.
6
Bring to a boil over high heat.
7
Add the black rice, cover and return to a boil.
8
Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes.
9
In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper.
10
Add the calamari to the bowl and toss to cover every piece in dry batter.
11
In batches, fry the calamari until golden brown, about 2 minutes.
12
Remove from the oil and transfer to a paper-towel lined bowl.
13
Season with a sprinkling of salt
14
Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes.
15
In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water.
16
To plate, scoop some black rice onto the center of each plate.
17
Top with some fried calamari.
18
Drizzle some tamarind sauce around the plate and over the calamari.
19
Sprinkle the sesame seeds and some fresh cracked pepper around plate.
20
Add a few drops of the pink lemonade basil cocktail.
21
Drink the rest.

703

kcal

Calories

Fat

129

Carbs

Protein

Fat 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

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 19 ingredients. The key ingredients include: Oil, for frying, Two 12-ounce cans frozen pink lemonade concentrate, 2 tablespoons tamarind paste, 3 guajillo chiles, seeded, and more.

Yes, Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice 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!

Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions