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The squids have an important place in the seafood-based peruvian cuisine. You can prepare it in a lot of ways, each one of them delicious and healthy. Of course, it’s best if you prepare fresh ones. Today, we have a course with a different mayonnaise (you’ll love it!). This recipe is for 4 to 6 people.

Ingredients:

• 12 to 14 squids, cleaned and cut in rings
• 2 cups of mayonnaise
• 1 teaspoon of Dijon mustard
• 1 teaspoon of limo chili/pepper in paste (prepare the paste in the same way of ají panca)
• 1 cup of natural yogurt, without sugar
• 1/2 teaspoon of powdered sugar
• 2 teaspoons of olive oil
• 1 teaspoon of Lea & Perrins sauce
• 1 tablespoon of parsley (for decoration)
• 1/2 teaspoon of fennel (for decoration)
• Flour
• Limes
• Vegetable oil
• Salt
• Pepper

Preparation:

Season the squids with salt and pepper. Flour and fry them until they get browned and crispy. Drain and put over a towel paper to remove the grease.

Mix the mayonnaise with the Dijon moustard, olive oil, aji limo, yogurt, Lea & Perrins sauce and powdered sugar. Use it to cover the squids and decorate with parsley and fennel. Or, if you want, you can serve the mayonnaise separated from the squids.

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