Squid Chicharrón Recipe

Combine white vinegar, water, sugar and 0.25 tsp kosher salt in a small heatproof bowl. Stir until sugar and salt dissolve.

Place thinly sliced red onion and jalapeño in a jar or bowl and pour the pickling liquid over them to cover. Press down so slices are submerged.

Let cool to room temperature, then refrigerate for at least 20 minutes (can be made up to 24 hours ahead). Drain before serving.

Reserve cilantro leaves for garnish and set aside.

In a small bowl whisk together aji amarillo paste, mayonnaise, honey, lime juice, minced garlic and 1 tsp vegetable oil until smooth and homogenous.

Season with 0.25 tsp salt, taste and adjust for heat or sweetness — add up to 1 tsp more honey for sweeter or more aji paste for spicier. Refrigerate until ready to use.

Prepare the squid: if not pre-cleaned, remove head, innards, quill and skin. Rinse and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large.

In a large bowl whisk together all-purpose flour, cornstarch, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper.

Add cold sparkling water to the dry mixture 1 tablespoon at a time, stirring lightly until just combined into a slightly loose batter that will cling to the squid (you may not need all the water). Batter should be slightly thicker than heavy cream.

Heat neutral oil in a deep, heavy pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float immediately.

Working in small batches (to avoid crowding), dredge squid pieces briefly in a handful of the dry flour mixture (shake off excess), then dip into the batter to coat completely, allowing excess to drip off.

Carefully lower battered squid into hot oil. Fry 2–3 minutes per batch until golden brown and crisp. Tentacles may cook faster; remove when crisp and opaque.

Use a slotted spoon to transfer fried squid to a wire rack set over a baking sheet or paper towels to drain. Immediately season lightly with a pinch of kosher salt.

Repeat with remaining squid, keeping finished batches warm in a single layer in a low oven (200°F/95°C) if desired.

To serve: spread a spoonful of the aji amarillo sauce on the plate or serve sauce on the side. Arrange crispy squid on top, scatter pickled red onions and jalapeño slices over, garnish with cilantro leaves and serve with lime wedges.