What You Need
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Chipotle Chili Aioli
A rich southwest flavored mayonnaise with smoked chipotle peppers, garlic and spices
Southwestern Stuffed Calamari with Creamy Chipotle Sauce
Submitted by: Tulkoff
Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!
Prep Time
15 minutes
Cook Time
35 minutes
Difficulty
Moderate
Ingredients
10 -12 Calamari tubes, cleaned
2 Tbsp Olive oil
½ cup Onion, chopped fine
½ cup Shallots, chopped
¼ cup Celery, chopped fine
4 oz Chorizo, chopped fine
4 oz Andouille sausage, chopped fine
3 oz Shrimp, peeled, deveined & chopped
2/3 cup + 4 Tbsp Tulkoff Chipotle Aioli, divided use
½ cup Panko breadcrumbs
Salt and pepper, to taste
2 Tbsp White vinegar
½ cup Heavy cream
2 Tbsp + ¼ cup White wine, divided use
Directions
Sauté onion, celery and shallots in oil for about 7 minutes. Add andouille, chorizo and shrimp; continue sautéing until cooked through. Mix in panko, 4 Tbsp of Chipotle Chili Aioli and salt and pepper. Mixture should have the consistency of stuffing.
Boil 2 quarts of water and add 2 Tbsp white wine and 2 Tbsp white vinegar. Add calamari tubes and return to boil. Simmer tubes for about 45 seconds and remove from water. Let cool; stuff each tube with stuffing mixture. Brush each tube lightly with olive oil and place on a hot grill pan for 2 minutes per side.
Creamy Chipotle Sauce:
Heat cream to slow boil and let simmer until reduced by 1/3 and is slightly thickened. Remove from heat and add remaining white wine and Chipotle Chili Aioli. Stir until blended.
Serve sauce over stuffed calamari.