If you are using whole squid, clean them by removing the head, guts, and translucent 'quill.' Peel off the skin and tentacles. Slice the body into rings about 1 cm (1/2 inch) thick. Pat the squid rings and tentacles dry with a paper towel. This is a crucial step to ensure the batter sticks and the calamari becomes crispy.
Calamares a la Romana (Roman-style Calamari)
- Total time - 25 minutes
- Prep time - 15 minutes
- Cooking time - 10 minutes
- Servings: 4
- Country: Spain
The key to tender Calamares a la Romana is to not overcook the squid. A quick fry in hot oil is all it takes to make them perfectly crispy on the outside and tender on the inside. Using fresh squid is highly recommended for the best flavor and texture. The batter should be light enough to allow the natural taste of the squid to shine through, not overpower it. This recipe provides a simple, foolproof method to recreate this beloved Spanish dish at home. The lemon is not just a garnish; its acidity is essential to balance the fried, savory flavors.
Ingredients
For the Calamari
- 500 g fresh squid, cleaned
- 100 g all-purpose flour
- 2 pieces eggs, beaten
- salt
- vegetable oil for frying
- lemon wedges for serving
Instructions
Prepare the Squid
Batter the Calamari
In a bowl, combine the flour and salt. In another shallow dish, lightly beat the eggs. First, roll the squid rings and tentacles in the flour, shaking off any excess. Then, dip them in the beaten egg, making sure they are well coated.
Frying and Serving
Heat a generous amount of vegetable oil in a deep fryer or a deep pot to about 180°C (350°F).
Carefully place the battered squid rings into the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until they are a beautiful golden brown. They cook very quickly, so watch them closely to avoid making them tough.
Remove the calamari with a slotted spoon and place them on a paper towel to drain excess oil. Serve immediately, with a sprinkle of salt and a generous squeeze of fresh lemon juice. They are also delicious with a side of alioli or mayonnaise.