J Baldwin's Calamari with Beurre Blanc Sauce

Crispy, golden calamari meets the luxurious creaminess of beurre blanc sauce in this restaurant-worthy dish, perfect for elevating your next dinner party or indulgent weeknight meal. "J Baldwin's Calamari with Beurre Blanc Sauce" combines tender calamari coated in a lightly seasoned flour mixture and fried to perfection, with a tangy, buttery beurre blanc made from dry white wine, minced shallots, and a splash of fresh lemon juice. The pairing of crunchy seafood and velvety sauce creates a tantalizing balance of textures and flavors. Garnished with fresh parsley for a pop of color, this elegant recipe is easy to prepare in just 35 minutes and perfect for sharing. Serve it as an appetizer or light entrée with a side of crusty bread to soak up every last drop of the luscious sauce.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Calamari (cleaned, rings and tentacles)
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 teaspoon Garlic powder
• 2 cups Vegetable oil (for frying)
• 0.5 cup White wine (dry)
• 1 medium Shallot (finely minced)
• 125 grams Unsalted butter (cut into small cubes)
• 2 tablespoons Lemon juice (freshly squeezed)
• 0.25 teaspoon Salt (for beurre blanc)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Prepare the calamari by patting it dry with paper towels to remove excess moisture.

Step 2

In a medium bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.

Step 3

Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).

Step 4

Toss the calamari rings and tentacles in the flour mixture, coating them evenly. Shake off any excess flour.

Step 5

Carefully add the calamari to the hot oil in small batches to prevent overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.

Step 6

Remove the calamari from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Keep warm.

Step 7

To make the beurre blanc sauce, combine the white wine and minced shallot in a small saucepan over medium heat. Bring to a simmer and cook until the liquid reduces by half, about 3-5 minutes.

Step 8

Lower the heat to low and gradually whisk in the cold butter cubes, a few at a time, until the sauce becomes thick and creamy. Do not let it boil.

Step 9

Stir in the freshly squeezed lemon juice and season the sauce with salt to taste.

Step 10

To serve, arrange the fried calamari on a serving platter and drizzle the beurre blanc sauce over the top or serve it on the side as a dipping sauce.

Step 11

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1433.5g)

Amount per serving	% Daily Value*
Calories	6160.4

Total Fat 585.4g	0%
Saturated Fat 135.3g	0%
Polyunsaturated Fat g
Cholesterol 1441.5mg	0%
Sodium 4460.6mg	0%
Total Carbohydrate 132.0g	0%
Dietary Fiber 5.2g	0%
Total Sugars 3.7g
Protein 119.7g	0%

Vitamin D 62.5IU	0%
Calcium 199.1mg	0%
Iron 10.1mg	0%
Potassium 1848.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.0%

Protein: 7.6%

Carbs: 8.4%