Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1028 / Protein 37g / Carbohydr. 14g / Fat 90g
Ingredients (2 servings)
|4 cloves||garlic (divided)|
|4 tbsp||olive oil|
|250 ml||vegetable oil|
|vegetable oil for frying|
frying pan, fork, citrus juicer, 2 large bowls, fine grater, skewers, whisk, cooking spoon, cutting board, knife, small bowl
This aromatic white wine has mild acidity and decent sweetness to balance out the spice of the chili. It is best enjoyed quite young.
Finely chop garlic, chili, and parsley. Pit and peel avocado and cut into cubes.
cutting board, knife
4 cloves garlic / 1 chili / 15 g parsley / 1 avocado
Cut calamari into bite-sized pieces.
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.
citrus juicer, fine grater, large bowl
20 Padrón peppers / 4 tbsp olive oil / 2 lemons / salt / pepper
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.
fork, small bowl
0.5 lemon / salt / pepper
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.
citrus juicer, large bowl, whisk
2 egg yolks / 1 tbsp mustard / 250 ml vegetable oil / 0.5 lemon / salt / pepper
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.
frying pan, cooking spoon
vegetable oil for frying
Assemble on skewers, alternating peppers with calamari for a nice presentation. Enjoy with guacamole and aioli!