Lunch · 30 min · peruvian

Chicharrón de Calamares

Peruvian flavors, weeknight effort. Calamari meets flour in a 30-minute lunch worth keeping in rotation. At 668 calories and 8g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Calamari
• 1 cup Flour
• 1/3 cup Cornstarch
• 2 Eggs
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 4 cups Neutral oil
• 1 Red onion
• 4 Limes
• 1/4 cup Cilantro
• 1/2 cup Ají amarillo mayo

Steps

1. Cut the calamari into rings and tentacles; pat very dry. Season the flour and cornstarch with cumin, paprika, and salt.
2. Dredge in flour, dip in beaten egg, dredge again. The double coat is what shatters.
3. Fry at 360°F in batches for 2 to 3 minutes until deep golden. Any longer and the calamari turns to rubber bands.
4. Drain on a rack and salt immediately. Toss with sliced red onion, lime juice, and cilantro.
5. Serve with ají amarillo mayo and lime wedges. Order the pisco sour separately.

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