Calamares a la Romana is all about timing, even if it doesn’t look like it at first. It comes to the table simply—golden rings, nothing dressed up—but the moment you bite into one, you know exactly how much depends on getting it right.
The squid has to stay itself.
Cooked just enough to turn tender, but not so long that it loses that slight resistance that gives it character. It’s a narrow window, and when it lands there, it feels effortless. The batter holds everything together—light, crisp, just enough to give structure without becoming heavy.
Everything happens quickly.
Hot oil, a brief moment of transformation, and then it’s done. There’s no room to hesitate, no reason to let it sit. It’s meant to be eaten right away, still warm, still carrying that contrast between the outside and what’s underneath.
You don’t overthink it.
Maybe a squeeze of lemon, maybe nothing at all. The simplicity is part of it. The flavor doesn’t come from layers—it comes from balance, from texture, from that clean, immediate satisfaction.
And once you start, it doesn’t take long before the plate is empty.
Prepare the Squid:
Pat the squid rings dry with paper towels. Season with salt and pepper.
Batter the Rings:
Place the flour in a shallow bowl. In another bowl, beat the eggs.
Dredge the squid rings in the flour, shaking off the excess, then dip them into the beaten eggs.
Fry the Calamari:
Heat a good amount of oil in a deep fryer or a large, deep skillet to 350°F (175°C).
In batches, carefully place the coated squid rings into the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the fryer.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the calamari immediately with lemon wedges and your choice of dipping sauce.
Ingredients
Perfect Wine Pairing:
Albariño: A crisp, acidic Albariño from Galicia complements the delicate flavors of the calamari without overpowering them.
