Ingredients

• 600 g Fresh calamari rings and tentacles
• 2 tablespoons Aji panca paste
• 3 cloves Minced garlic
• 1 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 2 tablespoons Fresh lime juice
• 3 tablespoons Olive oil
• to taste Salt and black pepper
• 2 medium Purple sweet potatoes
• 2 tablespoons Unsalted butter
• 60 ml Whole milk or cream
• 1 small Red onion
• 0.5 - 1 Ají Limo or habanero
• 0.25 cup Fresh chopped cilantro

Instructions

1. 1

   Clean the calamari, remove cartilage and skin, then cut the tubes into 1 cm thick rings. Leave tentacles whole.

2. 2

   In a bowl, combine aji panca paste, minced garlic, cumin, oregano, lime juice, 2 tablespoons of olive oil, salt, and pepper. Add the calamari and mix well to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

3. 3

   While calamari marinates, peel and cut purple sweet potatoes into chunks. Boil them in salted water until very tender (about 15-20 minutes). Drain and mash with butter, milk (or cream), and salt until smooth and creamy. Keep warm.

4. 4

   Thinly slice the red onion (ideally with a mandoline). Cut the ají Limo (or habanero) into very thin rounds (remove seeds if you prefer less spice). Chop the cilantro. In a small bowl, combine onion, ají, cilantro, lime juice, and a pinch of salt. Let sit for 5 minutes for flavors to meld.

5. 5

   Preheat a grill or grill pan to medium-high heat. Brush the grill with the remaining olive oil. Remove calamari from marinade, draining excess. Grill calamari for 2-3 minutes per side, or until opaque and lightly charred. Be careful not to overcook, as they will become rubbery.

6. 6

   To serve, spoon a portion of purple sweet potato purée onto each plate. Arrange the grilled calamari on top and generously garnish with Salsa Criolla. Serve immediately.