Calamares a la Romana, also known as fried squid rings, is a popular Spanish dish that’s cherished for its crispy texture and tender, flavorful seafood inside. This delightful appetizer features squid rings that are lightly coated in a seasoned flour or batter, then deep-fried to golden perfection. The result is a crunchy exterior with a succulent, mildly sweet squid inside, often served with a wedge of lemon to add a zesty brightness.
Calamares a la Romana is a favorite in tapas bars and restaurants, perfect for sharing with friends and family or enjoying as a savory treat by the seaside.
AuthorJulia ForesekCategoryAppetizers & Starters, Seafood, SpanishDifficultyIntermediatePrepare 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
Directions
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.
Notes
Perfect Wine Pairing:
Albariño: A crisp, acidic Albariño from Galicia complements the delicate flavors of the calamari without overpowering them.
