New This Month

Calamares Jarochos

  • Servings: 6


  • 2 cups all-purpose flour, plus more for coating rings
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 2 extra-large eggs, lightly beaten
  • 2 cups Mexican beer (Tecate)
  • Canola oil, for frying
  • 1 1/2 pounds fresh squid, cleaned, rinsed well, and cut crosswise into 1/8-inch rings
  • 2 limes, cut into wedges
  • Salsa Ranchera


  1. 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.

  2. 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.

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