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Chipotle Dusted Calamari With Achiote Lime Aioli


1 Calamari Steak

Chipotle Powder, to taste

3 Tbs Tabañero Hot Sauce

1 Tsp Achiote Paste

1/2 Lime, juiced

1/2 cup Flour

Kosher Salt, to taste

Micro Cilantro, garnish

1/4 cup Mayonnaise


  1. Mix all marinade ingredients together and toss with calamari top coat, let marinate refrigerated for 20 minutes to 4 hours.

  2. For the salad, heat vinegar and water to a boil. Mix corn, red onion, jalapeño and cilantro, then pour heated mixture over the corn. Reserve chilled.

  3. Prepare a grill over high heat, sear the calamari on both sides until lightly blackened and just cooked through. Slice on the bias and serve topped with pickled corn salad, garnish with micro cilantro and olive oil.


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