Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly pat dry 750 grams of calamari rings and 750 grams of cooked yuca that has been cut into thick fry shapes.

2. 2

   In a large bowl, whisk together 1.5 cups (180 grams) all-purpose flour, 0.75 cups (90 grams) cornstarch, 1.5 teaspoons garlic powder, 1.5 teaspoons ground cumin, 1.5 teaspoons salt, and 0.75 teaspoons black pepper until well combined.

3. 3

   Lightly dredge the dried 750 grams of calamari rings and 750 grams of yuca pieces in the seasoned flour mixture, ensuring a thin, even coat, then shake off any excess.

4. 4

   Heat 5 cups (1200 ml) of vegetable oil in a heavy-bottomed deep pot or deep fryer to 350°F (175°C), using a thermometer to monitor the temperature.

5. 5

   Carefully deep-fry the dredged calamari and yuca in small batches for 3 to 5 minutes each, or until they achieve a crisp, golden-brown exterior, then remove them with a slotted spoon and drain on a wire rack lined with paper towels.

6. 6

   Prepare the Ají Limo y Limón Curtido Cream by finely mincing the peel of 1.5 whole preserved lemons and combining it in a bowl with 1 cup (240 ml) mayonnaise, 1.5 tablespoons Ají Limo paste, 3 tablespoons fresh lime juice, and 0.33 cups chopped cilantro, stirring until thoroughly blended.

7. 7

   Arrange the freshly deep-fried calamari and yuca chicharrones artfully on a serving platter and present them immediately with the vibrant Ají Limo y Limón Curtido Cream for an authentic Peruvian dipping experience.