Chicharron de calamar (fried calamari) – Life is tastier by the sea

The best time of the year has arrived!!! Zip-a-Dee-Doo-Dah! Depending on where you live, you’re either enjoying the first days of Spring, or the first days of Fall… how lucky are we all! The weather is mild and nature is transforming in such beautiful ways, making us all want to be outdoors, give hugs, and walk on rainbows. Or at least that’s what it does to me.

And this may sound weird to some, but even living abroad now, I feel the Spring blooming in my body and my spirit at this time of the year. I guess a girl can leave South America, but South America can’t leave the girl! And as I’m always looking ahead, despite my constant attempts at living in the present, Spring invariable makes me think of the radiant Summer lying ahead, which in Peru is equivalent to lots of fresh seafood eaten by the sea.

So this inspired me to make some chicharron de calamar (fried calamari) the other day, which is one of my favorite piqueos (shared appetizers) when in Peru. I went and bought the calamari, followed the instructions I was given, (I have to admit I was bit grossed out when handling the raw critters), and this delicious, world famous appetizer was ready to enjoy. Extremely easy! The one downside though, was that my apartment smelled of calamari for several days, despite the heavy burning of incense and aromatic candles that went on 24/7. So if you live in a restricted space, you may want to reconsider making these.

To make a long story short, my photos came out too dark, because it was one of those rainy NYC afternoons. So my mom, who is now in Peru, went to buy some awesome seafood there, and made it all over again, taking this cool pics. I really recommend you try this easy dish when having a dinner party, lunch with friends, or even just drinks. It’s just so easy to make and a guaranteed people-pleaser. But do keep in mind that it has to be prepared right when you’re going to serve it, as it can’t be re-heated, and calamari are not enjoyable when cold, as they turn soggy.

I leave you with a song to inspire you to make this. Happy Spring! Happy Fall! Happy best time of the year to you all!

Chicharron de calamar (fried calamari) - Life is tastier by the sea
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound squid, cleaned
  • Juice of 1 lime
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Potato starch or rice flour
  • Vegetable oil for frying
  • 1 cup mayonnaise or tartar sauce
Instructions
  1. If you bought whole squids, wash them in a colander, peel them and cut in ½ inch rings. Blanch in boiling water for 30 seconds. Put in a bowl, add lime juice, Worcestershire sauce, salt, and pepper.
  2. Dredge the squid rings with potato starch and shake them to get rid of the excess starch. Heat the vegetable oil in a saucepan over high heat. Fry in batches in the hot oil, and drain on paper towels. Serve with mayonnaise, tartar sauce, rocoto paste, or ají amarillo paste.
  3. Serve immediately.

 

 

 

Comments

  1. One of my favourite dishes at one of our favourite restaurants. Although I do believe just about every dish on the menu is our favourite depending on the time of the month that we visit.

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