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Brief Overview
Chicharrón de Calamar is one of those dishes that feels effortless yet delivers instant satisfaction. Popular along Peru’s Pacific coast, it offers golden rings of squid fried until crisp, served hot with wedges of lime and sometimes a fresh salsa criolla on the side.
It is a snack, a meal, and a seaside ritual all in one. Whether picked up from a humble market stall or ordered at a beachfront restaurant, it always feels right. There is something about the crunch, the salt, and the clean bite of squid that keeps it memorable.
Served on its own or as part of a larger seafood platter, Chicharrón de Calamar carries the charm of something unpretentious but deeply rooted. It is the kind of food that thrives when shared, best enjoyed with fingers and a squeeze of lime.
Want to dive deeper into Peruvian Cuisine? Don’t miss our post on 25 Traditional Peruvian Foods to Try
What Is Chicharrón de Calamar?
Chicharrón de Calamar is fried squid. The squid is cleaned and sliced into rings or strips, lightly seasoned, then coated in flour or a simple batter before being fried until golden and crisp. The result is crunchy on the outside and tender within.
Though it may sound similar to the Mediterranean calamari, the Peruvian version holds its own character. The batter is often lighter, allowing the squid to shine. It is usually served with sauces, lime juice, or pickled onions to brighten the overall flavour.
It is a staple at cevicherías, often accompanying fish ceviche or arroz con mariscos. As a standalone dish, it’s just as welcome. Fast to cook and easy to love, it appeals to both locals and curious visitors in search of coastal comfort food.
Ingredients and Taste
The main ingredient is squid, fresh and firm, chosen for its texture and mild flavour. It is cut into even pieces and either dusted in seasoned flour or dipped in a batter of egg and starch. Salt, pepper, and garlic are typical seasonings.
The frying is quick, ensuring the coating crisps without overcooking the squid. The result is golden, airy, and crisp. The squid inside remains soft, with a gentle chew that never turns rubbery. The contrast in texture is key.
Flavour wise, the squid is clean and slightly briny, while the outer layer adds crunch and savoury depth. A squeeze of lime wakes everything up. Pair it with ají sauce or salsa criolla and you have a plate that’s bright, bold, and deeply satisfying.
A Taste of History
Fried seafood has long been a part of Peru’s coastal food culture, shaped by both indigenous fishing traditions and foreign influence. Chicharrón de Calamar draws on this legacy, blending native ingredients with techniques passed down through generations.
The word “chicharrón” usually refers to fried pork, but in coastal Peru, it has taken on a broader meaning. Locals use it for a variety of fried delights, including seafood. It is a reflection of Peru’s habit of adapting language and flavour to suit its diverse regions.
The dish is especially popular in Lima and other coastal cities, often found near beaches and markets where the fish is freshest. While it shares qualities with global fried squid dishes, its simplicity, accompaniments, and setting give it a uniquely Peruvian identity.
Today, Chicharrón de Calamar is more than just a snack. It is a link between land and sea, tradition and everyday pleasure. It reminds us that the best dishes often come from what is close at hand, fried to perfection and served with a squeeze of lime.
How to make Chicharrón de Calamar
Chicharrón de Calamar is a Peruvian coastal favourite, offering golden, crispy squid rings seasoned with native spices and served with zesty sauces. Expect a satisfying crunch on the outside with tender squid inside. Pat squid rings dry before coating for a crispier result. See the recipe card at the bottom for printable directions
Ingredients
For the squid
- 600g fresh squid, cleaned and sliced into rings
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp garlic paste
For the coating
- 100g plain flour
- 50g maize flour (or semolina for crunch)
- 1 tsp paprika
- ½ tsp baking powder
For frying
- Vegetable oil (enough for deep frying)
For serving
- Lime wedges
- Salsa criolla (thinly sliced red onion, chilli, coriander, lime juice)
- Aji amarillo or rocoto sauce (optional)
Cooking Instructions
Step 1: Marinate the squid
To begin, place the squid rings in a bowl. Add lime juice, salt, pepper, cumin, and garlic paste. Toss well to coat evenly. Cover and marinate in the fridge for 20–30 minutes. Move to preparing the coating.
Step 2: Prepare the dry coating
In a separate bowl, mix plain flour, maize flour, paprika, and baking powder. Combine thoroughly for an even texture. This blend gives the chicharrón its signature golden crust. Transition to dredging.
Step 3: Coat the squid
Drain any excess marinade from the squid. Toss the rings in the dry flour mixture, pressing gently to help it adhere. Shake off the excess and lay coated squid on a tray. Move to heating the oil.
Step 4: Heat the oil
In a deep frying pan or pot, heat enough vegetable oil to reach 180°C. Test with a small piece of coated squid, it should sizzle immediately. Prepare to fry in batches.
Step 5: Fry the squid
Carefully lower a handful of squid rings into the hot oil. Fry for 2–3 minutes until golden brown and crisp. Do not overcrowd the pan. Remove once crisp and cooked through.
Step 6: Drain excess oil
Transfer the fried squid to a wire rack or tray lined with paper towels. Let them rest for a minute to retain their crunch. Continue frying the remaining squid.
Step 7: Prepare salsa criolla
While the squid rests, mix red onion, thinly sliced chilli, chopped coriander, and lime juice in a bowl. Let it sit briefly for the flavours to combine. Get ready to serve.
Final step: Serve and garnish
Pile the hot squid onto a serving platter. Add lime wedges on the side and spoon salsa criolla generously over the top or on the side. Optionally, serve with Peruvian chilli sauces like aji amarillo or rocoto.
Variations and substitutions
- Replace maize flour with rice flour for a lighter crunch.
- Use calamari steaks sliced into strips if rings are unavailable.
- Add ground aji panca to the flour mix for smoky depth.
Cooking Tips for Perfect Chicharrón de Calamar
- Pat squid completely dry before coating to avoid soggy results.
- Marinate briefly; too long will make squid rubbery.
- Use very hot oil and fry quickly to maintain tenderness inside.
- Avoid overcrowding the pan to keep oil temperature steady.
Chicharrón de Calamar (Peruvian Fried Squid)
Ingredients
For the squid
- 600 g fresh squid cleaned and sliced into rings
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp garlic paste
For the coating
- 100 g plain flour
- 50 g maize flour or semolina for crunch
- 1 tsp paprika
- ½ tsp baking powder
For frying
- Vegetable oil enough for deep frying
For serving
- Lime wedges
- Salsa criolla thinly sliced red onion, chilli, coriander, lime juice
- Aji amarillo or rocoto sauce optional
Instructions
- To begin, place the squid rings in a bowl. Add lime juice, salt, pepper, cumin, and garlic paste. Toss well to coat evenly. Cover and marinate in the fridge for 20–30 minutes. Move to preparing the coating.
- In a separate bowl, mix plain flour, maize flour, paprika, and baking powder. Combine thoroughly for an even texture. This blend gives the chicharrón its signature golden crust. Transition to dredging.
- Drain any excess marinade from the squid. Toss the rings in the dry flour mixture, pressing gently to help it adhere. Shake off the excess and lay coated squid on a tray. Move to heating the oil.
- In a deep frying pan or pot, heat enough vegetable oil to reach 180°C. Test with a small piece of coated squid, it should sizzle immediately. Prepare to fry in batches.
- Carefully lower a handful of squid rings into the hot oil. Fry for 2–3 minutes until golden brown and crisp. Do not overcrowd the pan. Remove once crisp and cooked through.
- Transfer the fried squid to a wire rack or tray lined with paper towels. Let them rest for a minute to retain their crunch. Continue frying the remaining squid.
- While the squid rests, mix red onion, thinly sliced chilli, chopped coriander, and lime juice in a bowl. Let it sit briefly for the flavours to combine. Get ready to serve.
- Pile the hot squid onto a serving platter. Add lime wedges on the side and spoon salsa criolla generously over the top or on the side. Optionally, serve with Peruvian chilli sauces like aji amarillo or rocoto.
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