Calamari with Roasted Tomato Chipotle Sauce by Steven Dolby

(Serves 2 people)
INGREDIENTS
280g Squid rings
1 Cup milk
2 Tsp garlic powder
1 Tsp turmeric powder
SAUCE
40g Red smoked jalapenos
330g Chopped tomatoes
1/2 Medium onion
1 Clove garlic
1/2 Fresh lime juice
1/2 Cup water
Olive oil
2 Tsp oregano
2 Tsp cumin
1 Tsp sugar
Fresh cilantro (handful)
Salt & ground black pepper (to taste)
BATTER
100g plain flour
1/2 Cup milk
1 egg
Salt & ground black pepper
OTHER INGREDIENTS
Vegetable oil (for frying 365f)
Green onion (to garnish)
Serrano chili (to garnish small brunoise)
4 Cherry tomatoes (to garnish)
Cilantro leaves (to garnish)

(cook the squid no more than 2 minutes)


© STEVEN DOLBY