Calamares a la Romana ( Fried Calamari)

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 ForesekCategory, , DifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 lb (450g) squid, cleaned and cut into 1/2-inch rings
 1 cup all-purpose flour
 2 large eggs, beaten
 Salt and freshly ground black pepper to taste
 Lemon wedges for serving
 Oil for frying (such as vegetable or canola)

1

Prepare the Squid:

Pat the squid rings dry with paper towels. Season with salt and pepper.

2

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.

3

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.

4

Serve:

Serve the calamari immediately with lemon wedges and your choice of dipping sauce.

Ingredients

 1 lb (450g) squid, cleaned and cut into 1/2-inch rings
 1 cup all-purpose flour
 2 large eggs, beaten
 Salt and freshly ground black pepper to taste
 Lemon wedges for serving
 Oil for frying (such as vegetable or canola)

Directions

1

Prepare the Squid:

Pat the squid rings dry with paper towels. Season with salt and pepper.

2

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.

3

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.

4

Serve:

Serve the calamari immediately with lemon wedges and your choice of dipping sauce.

Calamares a la Romana

Perfect Wine Pairing:
Albariño: A crisp, acidic Albariño from Galicia complements the delicate flavors of the calamari without overpowering them.

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