Calamares Jarochos Recipes

CRISPY FRIED CALAMARI

Steps:

• Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
• With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
• Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
• Cut the body into rings by slicing vertically or keep them whole depending on size.
• In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
• In another bowl, combine flour and cornstarch. Stir to combine.
• Toss the squid in the flour mixture to fully coat.
• In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
• With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
• Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.

CALAMARES (DEEP FRIED SQUID RINGS)

Steps:

• In a bowl combine together eggs, fish sauce and squid, let it marinate for at least an hour.
• In a separate bowl with cover combine flour, cornstarch, cayenne and freshly ground pepper
• Place the coated squid one by one on the bowl with the flour mixture, cover and shake until coated evenly
• In a pot heat oil in a high temperature and deep fry the squid, fry only for a maximum of 2 minutes otherwise it will have a rubbery texture.

CALAMARES JAROCHOS

Steps:

• In a medium bowl, whisk together flour, baking powder, salt, paprika, and cayenne; set aside. In a second medium bowl, whisk together eggs and beer. Gradually whisk into dry ingredients to create a batter; transfer to refrigerator to rest for 1 hour.
• Heat 2 inches of oil in a large stockpot to 375 degrees. Line a baking sheet with paper towels; set aside. Place one-third of the squid in a medium bowl. Sprinkle with flour, tossing to coat. Add 1/2 cup of batter, and stir to evenly coat. Working quickly, transfer coated rings, one at a time, to hot oil. Fry until cooked through and golden brown, about 1 minute. Transfer to prepared baking sheet to drain. Repeat with remaining squid rings and batter. Serve immediately with lime wedges and salsa.