April 23, 2019
For the sauce
1.- Clean the squid and cut the tubes into rings. Place the squid rings and tentacles in a bowl, and season them with lemon juice and zest, salt, and fresh-ground pepper. Place in refrigerator.
2.- Sauté the chili peppers in a frying pan with a small amount of olive oil. Add ½ a cup of hot water and cook for 10 minutes, then drain and leave to cool.
3.- Place the recently-squeezed lemon juice in a mini blender. season with salt and mix well. Add the cold chili peppers, onion, garlic, ginger, cilantro and olive oil. Blend for a few minutes until a smooth sauce is formed. Place in refrigerator.
4.- Mix the dehydrated potato with the rice flour in a bowl. Coat the squid in the flour mixture until well covered. Remove excess and fry in a pan with ample hot oil until browned and crunchy. Drain the excess oil and place in a bowl with paper towels. Sprinkle with salt and pepper.
5.- Serve calamari with chili pepper sauce and fresh cilantro.