Ingredients with Measurements:
- 4 green plantains
- 1/2 cup of pork cracklings
- 1/2 cup of olive oil
- 1/2 cup of chicken broth
- 1 lb of calamari rings
- 1 cup of all-purpose flour
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of paprika
- Vegetable oil for frying
Special Equipment Needed:
- Mortar and pestle
- Deep-fryer or large pot for frying
Step-by-Step Instructions:
1. Peel the green plantains and cut them into 1-inch pieces.
2. In a large pot, boil the plantains in salted water for 15-20 minutes or until they are soft.
3. Drain the plantains and mash them with a mortar and pestle until they form a smooth paste.
4. Add the pork cracklings, olive oil, and chicken broth to the mashed plantains and mix well.
5. Form the mixture into small balls or patties and set aside.
6. In a separate bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
7. Coat the calamari rings in the flour mixture and shake off any excess.
8. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
9. Fry the calamari rings in small batches for 2-3 minutes or until they are golden brown.
10. Remove the calamari rings from the oil and place them on a paper towel to drain any excess oil.
11. In the same oil, fry the mofongo balls or patties for 2-3 minutes or until they are crispy and golden brown.
12. Serve the mofongo with the fried calamari on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the calamari rings at 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 650
- Fat: 40g
- Carbohydrates: 55g
- Protein: 20g
Substitutions for ingredients:
- Instead of pork cracklings, you can use bacon or chorizo.
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of calamari, you can use shrimp or fish.
Variations:
- You can add chopped garlic or onions to the mofongo mixture for extra flavor.
- You can serve the mofongo with a tomato-based sauce or a garlic sauce.
Tips and Tricks:
- Make sure the plantains are fully cooked before mashing them.
- Use a deep-fryer or a pot with high sides to avoid oil splatters.
- Do not overcrowd the fryer or pot when frying the calamari rings.
Storage Instructions:
- Store any leftover mofongo and calamari in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the mofongo, place it in the oven at 350°F for 10-15 minutes or until heated through.
- To reheat the calamari, place it in the oven at 375°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the mofongo and calamari on a large platter for sharing.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side of rice and beans.
Suggested Side Dishes:
- Rice and beans
- Fried plantains
- Grilled vegetables
Troubleshooting Advice:
- If the mofongo mixture is too dry, add more chicken broth or olive oil.
- If the calamari rings are too tough, they may have been overcooked.
Food Safety Advice:
- Make sure the oil is hot enough before frying to avoid undercooked food.
- Use caution when frying to avoid oil splatters.
Food History:
- Mofongo is a traditional Puerto Rican dish made with mashed plantains and pork cracklings.
Flavor Profiles:
- The mofongo is savory and garlicky, while the calamari is crispy and slightly salty.
Serving Suggestions:
- Serve hot as a main dish or appetizer.
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Region: Puerto Rican