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.