Frijitua Mixta Recipe

Marinate

In a bowl, combine the pork cubes, 1.25 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 3 minced garlic cloves. Pour in 1/2 cup orange juice and 1/4 cup white wine (if using). Toss to coat, cover, and marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Brown and braise

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add 1 cup vegetable oil and heat until shimmering. Remove pork from marinade (reserve marinade) and pat pieces lightly dry. Place pork in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total per batch, using tongs to turn pieces so they color evenly.

Crisp and finish

After browning all batches, lower heat to medium. Return all pork to skillet, pour in the reserved marinade, cover, and cook gently until pork is cooked through and liquid has mostly evaporated, about 12–15 minutes. Uncover and increase heat to medium-high to crisp the exterior, stirring occasionally, about 4–6 minutes more. Adjust seasoning with a pinch more salt and pepper if needed. Transfer to a paper-towel-lined plate to drain briefly.

Prepare dredge

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Whisk together. Add 1/2 cup cold sparkling water and stir until a slightly lumpy batter forms — you want a light coating, not a thick batter. Chill briefly if possible (5–10 minutes).

Fry calamari

Heat 1 cup vegetable oil in a medium skillet or deep pan to 350°F (175°C) or until a drop of batter sizzles and floats. Pat calamari rings and tentacles dry. Toss calamari briefly in the batter to coat, then shake off excess. Fry in small batches 45–90 seconds per batch until set and just golden; do not overcook or calamari will toughen. Remove to a wire rack or paper towel-lined plate. Season immediately with a little extra salt and serve with lemon wedges.

Cook vegetables (optional warm version)

Heat 1 tbs olive oil in a small skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the diced red and green bell peppers and continue cooking 4–6 minutes until softened. Add 1 minced garlic clove and cook 30 seconds more. Remove from heat and let cool slightly. (Alternatively, skip the cooking step and use the vegetables raw for a fresher pico-style piperade.)

Assemble salsa

In a bowl combine 1 cup diced tomatoes, the cooked (or raw) peppers and onion mixture, 1 tbs red wine vinegar, 1/2 tsp smoked paprika, 3/4 tsp salt, 1/4 tsp black pepper and 2 tbs chopped parsley. Stir to combine and adjust seasoning to taste. Let sit 10 minutes for flavors to meld.

Arrange warmed tortillas (if using) on a platter. Place pork frijitua and fried calamari side by side. Spoon generous portions of piperade de gallo over the pork and some alongside the calamari. Garnish with cilantro or parsley sprigs and serve lemon wedges for squeezing over the calamari. Serve immediately while pork is crisp and calamari is hot and tender.