Calamares a la Romana (Crispy Fried Squid Rings)
Why this recipe works
- Light, crisp batter: Chilled sparkling water helps create a thin coating that fries quickly and stays delicate rather than heavy.
- Fast cooking: Squid rings need only a short fry, so the coating crisps before the seafood has time to become tough.
- Bright finish: Lemon cuts through the fried batter and lifts the mild sweetness of the squid.
Get the most out of this recipe
Timing notes
- Serve immediately: Calamares are at their best straight from the fryer, while the coating is crisp and the squid is still tender.
- Best eaten fresh: The batter softens as it sits, so this is not an ideal make-ahead dish.
Texture tips
- Dry the squid well: Moisture on the squid can thin the batter and cause spitting in the oil, so pat the rings thoroughly dry before coating.
- Keep the batter cold: Add the chilled sparkling water just before frying to help the batter stay light and crisp.
Common mistakes
- Watch the oil temperature: Keep the oil close to 180°C (355°F); cooler oil makes the batter greasy, while hotter oil can brown the coating before the squid is cooked.
- Fry in small batches: Adding too many rings at once drops the oil temperature and makes it harder to achieve an even, crisp finish.
- Do not over-fry: Squid turns rubbery when cooked for too long, so remove it as soon as the batter is pale golden and crisp.
Authenticity notes
- Tapas-bar style: In Spain, calamares a la romana are commonly served as a simple fried seafood tapa with lemon, often alongside mayonnaise or aioli.
- Classic finish: Lemon is more than garnish here: its acidity balances the fried batter and sharpens the flavour of the squid.
Equipment you'll need
Ingredients
Instructions
- Slice the squid into rings about 1 cm thick if needed, then pat very dry. Cut the lemon into wedges and set aside. Put the mayonnaise into a small bowl and squeeze in a little lemon juice to taste.
- Heat the sunflower oil in a deep, heavy pot to 180°C (355°F). Keep an eye on the temperature as you cook, adjusting the heat to hold it steady.
- In a mixing bowl, whisk the plain flour and fine sea salt together. Whisk in the eggs, then gradually whisk in the chilled sparkling water to make a smooth, light batter with the consistency of single cream.
- Working in batches, dip the squid rings into the batter, letting the excess drip back into the bowl. Carefully lower them into the hot oil and fry for 2 to 3 minutes, turning once, until pale golden and crisp. Lift out with tongs and drain in a colander for a minute before serving.
- Serve the calamares straight away with lemon wedges and the lemony mayonnaise for dipping. If you have more batches to fry, keep the first ones warm in a low oven while you finish.
Recipe notes
Tips
- Dry squid is the key to a light coating: pat it thoroughly with kitchen paper before battering.
- Keep the sparkling water well chilled and whisk it in just before frying for the crispest batter.
- Fry in small batches so the oil temperature stays close to 180°C (355°F) and the squid stays tender.
Substitutions
- Replace Sparkling Water with still mineral water for a slightly denser batter.
- Replace Mayonnaise with aioli for a stronger garlic flavour.
Storage
- Refrigerate up to 1 days
- Calamares are best eaten immediately. If you have leftovers, cool, cover and refrigerate for up to 1 day; reheat on a baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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