How to Make Spanish Calamares a la Romana: Fried Squid Rings

How to Make Spanish Calamares a la Romana: Fried Squid Rings

• What is Calamares a la Romana?
• Ingredients for Calamares a la Romana
• Step-by-Step Cooking Instructions
• Tips for Perfect Calamares a la Romana
• How to Serve Calamares a la Romana

1. What is Calamares a la Romana?

Calamares a la Romana is a classic Spanish dish consisting of battered and fried squid rings. This dish is popular across Spain and has become a beloved tapas item, commonly served in bars and restaurants. The crispy texture and delicate flavor of squid make it a favorite among seafood lovers.

The dish is typically made with squid that is cleaned, sliced into rings, dipped in a simple flour or batter coating, and then deep-fried to golden perfection. It’s often accompanied by a squeeze of lemon and sometimes served with garlic aioli or a fresh herb dip.

Ole Spanish Tapas Restaurant

TavaresLake CountyFlorida

134 W Ruby St, Tavares, FL 32778, USA

2. Ingredients for Calamares a la Romana

To make this delicious Spanish dish, you’ll need the following ingredients:

Tablao Wine Bar & Restaurant

NorwalkWestern Connecticut Planning RegionConnecticut

86 Washington St, Norwalk, CT 06854, USA

For the Calamares:

• 500g fresh squid (or frozen if fresh is unavailable)
• 1 cup all-purpose flour (for coating)
• Salt and pepper to taste
• 1 egg (optional, for extra crispy coating)
• Vegetable oil (for deep frying)

Optional for Serving:

• Fresh lemon wedges
• Garlic aioli or mayonnaise (for dipping)

3. Step-by-Step Cooking Instructions

Here’s how to make your own Calamares a la Romana at home:

Step 1: Prepare the Squid

If using whole squid, clean them by removing the head, tentacles, and innards. Rinse the body and cut it into rings (about 1/2-inch wide). If using pre-sliced squid rings, simply thaw them and pat dry with paper towels. Drying the squid is important to ensure the batter sticks properly and the squid crisps up during frying.

Step 2: Prepare the Coating

In a shallow bowl, whisk together the flour, a pinch of salt, and pepper. If you prefer a thicker, crispier coating, you can whisk in an egg with the flour to make a batter. Some recipes may also call for a bit of cornstarch to add extra crunch, but the classic flour coating works just fine for most home cooks.

Step 3: Heat the Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should be hot but not smoking. A good test is to drop in a small piece of batter—if it sizzles immediately, the oil is ready for frying. Aim for the oil to be around 350°F (175°C) for the best frying temperature.

Step 4: Coat and Fry the Squid

Dip the squid rings into the flour (or batter if using) to coat them evenly. Then, carefully lower the squid into the hot oil in batches. Fry for about 2-3 minutes, or until the squid rings are golden brown and crispy. Avoid overcrowding the pan to ensure the squid fries evenly and becomes crispy.

Step 5: Drain and Serve

Once the squid rings are crispy and golden, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. Sprinkle lightly with salt while still hot, and serve immediately with fresh lemon wedges on the side.

4. Tips for Perfect Calamares a la Romana

While making Calamares a la Romana is relatively simple, here are some tips to ensure your dish turns out perfectly every time:

Choose Fresh Squid

For the best flavor and texture, try to use fresh squid. Look for squid that is firm to the touch with a slight sheen. If using frozen squid, make sure to thaw it completely and pat it dry before cooking.

Don’t Overcrowd the Pan

When frying, be sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy squid. Fry in batches to ensure that each piece gets crispy and golden brown.

Experiment with Dips

While lemon is the classic accompaniment, you can also experiment with dipping sauces. Try serving your Calamares a la Romana with a homemade garlic aioli, spicy sriracha mayo, or even a tangy tamarind sauce for an added twist.

5. How to Serve Calamares a la Romana

Calamares a la Romana is best served immediately after frying while it’s still hot and crispy. Here are a few ideas for how to serve the dish:

As a Tapas Dish

In Spain, Calamares a la Romana is often served as part of a tapas spread. It pairs perfectly with other small dishes such as Patatas Bravas, Spanish chorizo, and olives. Arrange the fried squid on a large platter with lemon wedges and dipping sauces for a delicious and shareable appetizer.

As a Main Course

For a more substantial meal, serve your Calamares a la Romana with a side of rice, a fresh salad, or sautéed vegetables. The crispy squid also works well with a side of fries for a satisfying meal that the whole family can enjoy.

If you’re looking for more Spanish ingredients or culinary tips, visit Rubi Spanish Table to explore a wide selection of authentic products to elevate your Spanish cooking experience.