Calamares a la Romana (Spanish Fried Squid Rings)

🧂 Ingredients

• 500 g Squid
• 1 cup All-purpose flour
• 1 Egg
• 100 ml Milk
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4-6 cups Vegetable oil or sunflower oil
• 1 Lemon

👨‍🍳 Instructions

1. 1

   Prepare the squid: If not already cleaned, remove the quill, beak, and innards from the squid tubes. Rinse the tubes under cold water and pat them thoroughly dry with paper towels. Slice the squid tubes into rings about 1 cm (1/2 inch) thick. Set aside.

   ⏱️ 10 minutes
2. 2

   Make the batter: In a medium bowl, whisk together the flour, baking powder (if using), salt, and pepper. In a separate small bowl, lightly beat the egg with the milk. Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should be thick but pourable, similar to pancake batter. If it's too thick, add a tablespoon more milk; if too thin, a tablespoon more flour. Let the batter rest for about 5 minutes.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.

   ⏱️ 10 minutes
4. 4

   Coat and fry the squid: Lightly dust the squid rings with a little extra flour, shaking off any excess. This helps the batter adhere better. Working in batches to avoid overcrowding the pot (which lowers the oil temperature and results in greasy squid), dip a few squid rings at a time into the batter, ensuring they are fully coated. Carefully lower the battered rings into the hot oil.

5. 5

   Fry until golden and crispy: Fry the squid rings for about 2-3 minutes per batch, or until they are a beautiful golden brown and float to the surface. Use a slotted spoon or spider strainer to remove the fried squid from the oil.

   ⏱️ 5 minutes
6. 6

   Drain and serve: Transfer the fried calamares to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining squid rings. Serve immediately while hot and crispy, with lemon wedges on the side for squeezing over.

💡 Pro Tips

• ✓Ensure the oil is at the correct temperature (180°C / 350°F) before frying. Too cool oil leads to soggy squid.
• ✓Fry in small batches to maintain oil temperature and achieve maximum crispiness.
• ✓Patting the squid very dry before battering is crucial to prevent splattering and ensure the batter sticks.
• ✓Serve immediately after frying for the best crisp texture. Calamares Romana are best enjoyed fresh.

🔄 Variations

• Serve as a tapa with a side of aioli or romesco sauce.
• Stuff into crusty bread rolls for a classic bocadillo de calamares.
• Add a pinch of smoked paprika to the batter for a subtle smoky flavor.

🥗 Nutrition

Per serving