Appetizer

Charred Coconut Calamari with Ají Rojo Oil

Name: Charred Coconut Calamari with Ají Rojo Oil
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 2 servings
Ingredients: 10 oz fresh squid (tubes and tentacles), cleaned; ½ cup unsweetened shredded coconut; 3 tablespoons cassava flour (or cornstarch); 1 tablespoon lime zest; ½ teaspoon Scotch bonnet powder; ½ teaspoon sea salt; oil for frying (neutral, 2 cups for bath); 2 dried ají rojo peppers (Peruvian red chili); 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1 tablespoon roasted red pepper (from a jar or roasted fresh); 1 tablespoon sherry vinegar; pinch of cumin; juice of ½ lime; lime wedges for serving

Thin-sliced squid rings tossed in a fragrant burnt coconut and lime flour, flash-fried until crispy, then dressed with a vibrant roasted-red-chili oil made from ají peppers. An unexpected Caribbean-Peruvian fusion appetizer—smoky, spicy, and impossibly sophisticated.

702calper serving 24gprotein 22gcarbs 58gfat 25min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this