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Chicharron De Calamar Recipe

Name: Mu-nay Peruvian Restaurants Chicharron De Calamar Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb calamari rings (cleaned); 3 tbs all-purpose flour; 2 tbs cornstarch; 1 tsp baking powder; 3 tbsp cold sparkling water; 0.5 cup beer (optional, cold) or extra sparkling water; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 1 lb yuca (cassava), peeled and cut into sticks; 6 cups water (for boiling); 1 tsp salt; 2 cups vegetable oil (for frying); 2 to taste lime wedges; 0.5 cup mayonnaise; 2 tbsp finely chopped red onion; 2 tbsp finely chopped dill pickles; 2 tbsp fresh cilantro, finely chopped; 1 tsp aji amarillo paste (or yellow pepper paste); 1 tbsp fresh lime juice; 0.5 tsp dry white wine vinegar; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 3 cups vegetable oil (for deep frying calamari and additional refilling); 1 tbsp chopped parsley or cilantro (for garnish)

Inspired by Mu-nay Peruvian Restaurant

Time1h

Serves4

Crispy calamari and fried yuca with Peruvian tartar sauce.

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Ingredients

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Calamari and Coating

1 lb calamari rings (cleaned)

3 tbs 00 bread flour

2 tbs Cornstarch

1 tsp Baking powder

3 tbsp cold sparkling water

1/2 cup beer (optional, cold) or extra sparkling water

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

Yuca (Cassava) Fries

1 lb yuca (cassava), peeled and cut into sticks

6 cups water (for boiling)

1 tsp Celtic sea salt

2 cups vegetable oil (for frying)

2 to taste Lime wedges

Peruvian Tartar (Salsa Tártara Peruana)

1/2 cup Mayonnaise

2 tbsp finely chopped red onion

2 tbsp finely chopped dill pickles

2 tbsp fresh cilantro, finely chopped

1 tsp aji amarillo paste (or yellow pepper paste)

1 tbsp Fresh lime juice

1/2 tsp dry white wine vinegar

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Frying & Finishing

3 cups vegetable oil (for deep frying calamari and additional refilling)

1 tbsp chopped parsley or cilantro (for garnish)

Method

Prepare Yuca

Peel the yuca and cut into 3–4 inch sticks about 1/2 inch thick. Inspect and remove the tough core if present.

Place yuca sticks in a pot, cover with 6 cups of water, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a fork, about 12–15 minutes. Do not overcook or they will fall apart.

Drain the yuca and let cool slightly. Pat dry with paper towels. For crisper fries, refrigerate uncovered for 15–20 minutes to dry further while you prepare other components.

Heat 1–1.5 inches of vegetable oil in a heavy skillet or fryer to 325°F (160°C). Fry the yuca in batches until tender and lightly golden, about 3–4 minutes. Remove to a wire rack or paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the pre-fried yuca a second time until deeply golden and crisp, about 2–3 minutes. Drain on paper towels and season lightly with salt and a squeeze of lime. Keep warm.

Make Peruvian Tartar Sauce

In a bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped red onion, 2 tbsp chopped dill pickles, and 2 tbsp chopped fresh cilantro.

Stir in 1 tsp aji amarillo paste, 1 tbsp fresh lime juice, 1/2 tsp white wine vinegar, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Adjust heat and acidity to taste by adding more aji paste or lime juice.

Chill the sauce while you fry the calamari to let flavors meld.

Prepare and Fry Calamari

Pat the calamari rings very dry with paper towels. Dryness is essential for crispiness.

In a mixing bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder.

Add 3 tbsp cold sparkling water and 1/2 cup cold beer (or additional sparkling water) to the dry mix and whisk just until combined — there should be some bubbles and a thin batter. If too thick, add a splash more cold liquid; if too thin, add a little flour.

Heat vegetable oil in a deep heavy pot or fryer to 375°F (190°C). Use enough oil so calamari can float freely (about 2–3 inches deep).

Working in small batches (to avoid overcrowding), dip calamari rings into the batter, let excess drip off, and carefully lower into hot oil. Fry for 1.5–2.5 minutes until golden and crisp. Overcooking makes calamari tough.

Use a slotted spoon to transfer fried calamari to a wire rack or paper towel-lined tray. Immediately sprinkle lightly with salt.

Keep fried calamari warm in a low oven (200°F / 95°C) on a wire rack while frying remaining batches. Reheat briefly at high heat if needed to restore crispness.

Assemble and Serve

Arrange a portion of yuca fries on each plate alongside a generous pile of crispy calamari.

Add a dollop (about 1–2 tbsp) of Peruvian tartar sauce on each plate, garnish with chopped parsley or cilantro, and serve with lime wedges for squeezing over the calamari and yuca.

Serve immediately so calamari remains crisp. Recommend serving with cold beer or a pisco sour for a Peruvian pairing.