Calamari skewers

Calamari skewers

7 ratings

Yijiao, data scientist


„These calamari skewers are the perfect appetizer to start off a summer dinner party. The Padrón peppers add a fun touch and I love the garlicky aioli.“

Difficulty

Medium 👍
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 cloves
garlic (divided)
1
chili (divided)
15 g
parsley
1
avocado
8
calamari
20
Padrón peppers
4 tbsp
olive oil
3
lemons (divided)
2
egg yolks
1 tbsp
mustard
250 ml
vegetable oil
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 4 cloves garlic (divided)
  • 1  chili (divided)
  • 15 g parsley
  • 1  avocado
  • 8  calamari
  • 20  Padrón peppers
  • 4 tbsp olive oil
  • 3  lemons (divided)
  • 2  egg yolks
  • 1 tbsp mustard
  • 250 ml vegetable oil
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • frying pan
  • fork
  • citrus juicer
  • 2 large bowls
  • fine grater
  • skewers
  • whisk
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Moscato bianco
This aromatic white wine has mild acidity and decent sweetness to balance out the spice of the chili. It is best enjoyed quite young.

Nutrition per serving

Cal
1028
Protein
37g
Fat
90g
Carb
14g

Step 1/7

Finely chop garlic, chili, and parsley. Pit and peel avocado and cut into cubes.
  • 4 cloves garlic
  • 1 chili
  • 15 parsley
  • 1 avocado
  • cutting board
  • knife

Finely chop garlic, chili, and parsley. Pit and peel avocado and cut into cubes.

Step 2/7

Cut calamari into bite-sized pieces.
  • 8 calamari

Cut calamari into bite-sized pieces.

Step 3/7

In a large bowl, combine Padrón peppers, calamari, olive oil, half of the chili, and one quarter of the garlic. Zest and juice some of the lemons and add lemon juice and lemon zest. Season with salt and pepper and set aside to marinate.
  • 20 Padrón peppers
  • 4 tbsp olive oil
  • 2 lemons
  • salt
  • pepper
  • citrus juicer
  • fine grater
  • large bowl

In a large bowl, combine Padrón peppers, calamari, olive oil, half of the chili, and one quarter of the garlic. Zest and juice some of the lemons and add lemon juice and lemon zest. Season with salt and pepper and set aside to marinate.

Step 4/7

To make the guacamole, add avocado cubes to a small bowl and mash with a fork. Squeeze in another portion of lemon juice and season with salt and pepper. And remaining chili and stir to combine. Set aside.
  • ½ lemon
  • salt
  • pepper
  • fork
  • small bowl

To make the guacamole, add avocado cubes to a small bowl and mash with a fork. Squeeze in another portion of lemon juice and season with salt and pepper. And remaining chili and stir to combine. Set aside.

Step 5/7

To make the aioli, mix together egg yolks and mustard in a large bowl. Slowly pour in oil while whisking continuously. Then add remaining garlic, squeeze in last portion of lemon juice, and season with salt and pepper. Stir until well combined and set aside.
  • 2 egg yolks
  • 1 tbsp mustard
  • 250 ml vegetable oil
  • ½ lemon
  • salt
  • pepper
  • citrus juicer
  • large bowl
  • whisk

To make the aioli, mix together egg yolks and mustard in a large bowl. Slowly pour in oil while whisking continuously. Then add remaining garlic, squeeze in last portion of lemon juice, and season with salt and pepper. Stir until well combined and set aside.

Step 6/7

Heat some vegetable oil in a frying pan over medium heat. Add calamari and pepper mixture and sauté until calamari is browned and pepper skins are charred.
  • vegetable oil for frying
  • frying pan
  • cooking spoon

Heat some vegetable oil in a frying pan over medium heat. Add calamari and pepper mixture and sauté until calamari is browned and pepper skins are charred.

Step 7/7

Assemble on skewers, alternating peppers with calamari for a nice presentation. Enjoy with guacamole and aioli!
  • skewers

Assemble on skewers, alternating peppers with calamari for a nice presentation. Enjoy with guacamole and aioli!