Chicharrón de Mariscos

Introduction to Chicharrón de Mariscos

Chicharrón de Mariscos is a delightful and crispy seafood dish enjoyed in various coastal regions, particularly popular in Latin American countries. The term "chicharrón" is typically associated with fried pork belly, but in this variation, maritime flavors take the spotlight. Known for its golden crispiness and rich, savory taste, this dish celebrates the bounty of the sea by using a variety of seafood.

History of Chicharrón de Mariscos

Though the origin of chicharrón as a cooking concept traces back to Spain, the adaptation with seafood showcases the culinary evolution influenced by regional ingredients and cultural preferences. Coastal communities, rich in seafood diversity, naturally embraced this preparation, creating a beloved dish that echoes the traditional chicharrón in technique but varies in flavor and texture due to the use of mariscos.

Ingredients

• Shrimp - 500 grams
• Calamari - 300 grams
• White Fish - 400 grams
• Lemon - 2, juiced
• Garlic - 4 cloves, minced
• Salt - to taste
• Black Pepper - to taste
• Flour - 1 cup
• Cornstarch - 1/2 cup
• Paprika - 1 teaspoon
• Vegetable Oil - for frying
• Lime - for serving
• Parsley - for garnish

Preparation

1. Clean and devein the shrimp. Rinse the calamari and white fish, then cut them into bite-sized pieces.
2. In a bowl, mix the seafood with lemon juice, garlic, salt, and black pepper. Let it marinate for 30 minutes.

Cooking Process

Preparing the Batter

1. In a large bowl, combine the flour, cornstarch, and paprika.
2. Ensure each piece of seafood is well-coated by dredging it in the flour mixture.

Frying the Seafood

1. Heat the vegetable oil in a deep pan or fryer, ensuring that it's hot enough for frying to achieve the crispiest results. Use a cooking timer to manage the time efficiently.
2. Fry the seafood in batches, being careful not to overcrowd the pan. Cook each batch until golden and crispy, approximately 3-4 minutes per batch.
3. Drain the fried seafood on a paper towel-lined plate to remove excess oil.

Serving Suggestions

Arrange the Chicharrón de Mariscos on a serving platter. Garnish with fresh lime wedges and a sprinkle of parsley for an added touch of freshness. Serve immediately to enjoy the full crispiness of the dish. Pair it with a chilled sauce of your choice or a fresh salad for a balanced meal.