Imported from YouTube

Calamares-Crusted Tapas Burrito

Name: Calamares-Crusted Tapas Burrito
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: gambas (prawns) (For the burrito filling; quantity not stated in the source.); chorizo (For the burrito filling; quantity not stated in the source.); potatoes (Cubed and air-fried until crisp; quantity not stated in the source.); spicy tomato sauce (Used as a topping; quantity not stated in the source.); aioli (Used as a topping; quantity not stated in the source.); paprika (A pinch is mentioned for the topping; exact quantity not stated.); calamari (Used to crust the outside of the burrito, with extra calamari served on the side; quantity not stated.); corn flour (For crispness in the calamari coating; quantity not stated.); wheat flour (For golden caramelization in the calamari coating; quantity not stated.); salt (Added to the calamari flour mixture; quantity not stated.); MSG (Added to the calamari flour mixture; quantity not stated.); food glue (Used to adhere the calamari to the outside of the burrito; the source does not identify the product or quantity.)

Recipe by Elburritomonster @elburritomonster · YouTube

Imported by Ryan Gee on SeeMeCook

A Spanish-inspired burrito filled with flame-kissed prawns and chorizo, crisp air-fried potatoes, spicy tomato sauce, and aioli. The burrito is coated on the outside with seasoned calamari using corn flour and wheat flour for a crisp, golden crust, then served with extra calamari on the side.

1 servings45 minSpanish

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Ingredients

gambas (prawns) (For the burrito filling; quantity not stated in the source.)
chorizo (For the burrito filling; quantity not stated in the source.)
potatoes (Cubed and air-fried until crisp; quantity not stated in the source.)
spicy tomato sauce (Used as a topping; quantity not stated in the source.)
aioli (Used as a topping; quantity not stated in the source.)
paprika (A pinch is mentioned for the topping; exact quantity not stated.)
calamari (Used to crust the outside of the burrito, with extra calamari served on the side; quantity not stated.)
corn flour (For crispness in the calamari coating; quantity not stated.)
wheat flour (For golden caramelization in the calamari coating; quantity not stated.)
salt (Added to the calamari flour mixture; quantity not stated.)
MSG (Added to the calamari flour mixture; quantity not stated.)
food glue (Used to adhere the calamari to the outside of the burrito; the source does not identify the product or quantity.)

Steps

1
Flame-kiss the gambas and chorizo until cooked and lightly charred. The source does not provide a specific heat level or cooking time.
2
Cube the potatoes and air-fry them until crisp. The source does not provide an air-fryer temperature or cooking time.
3
Prepare the spicy tomato sauce and quick aioli for topping.
4
Combine the corn flour, wheat flour, salt, and MSG to make the calamari coating.
5
Coat the calamari in the flour mixture. The corn flour is described as providing crispness, while the wheat flour provides golden caramelization.
6
Arrange the coated calamari to match the diameter of the burrito.
7
Use a little food glue to adhere the calamari to the outside of the burrito.
8
Assemble the burrito with the cooked gambas and chorizo, crisp potatoes, spicy tomato sauce, aioli, and a pinch of paprika.
9
Serve with extra calamari on the side, then slice the burrito open to show the cross-section.

Notes

The supplied transcript does not state quantities, the burrito wrapper, exact frying or air-frying temperature, cooking times, or the specific method for preparing the tomato sauce and aioli. Those details should be confirmed from the original video before cooking.