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Calamares a la Romana

Serves 4 to 6 Entree seafood, Fish

Calamares a la Romana

Calamares a la Romana is a staple of Madrid's everyday dining, a dish so familiar that recipes are rarely written down. In the heart of the Spanish capital, these golden rings of squid are a common sight, often prepared in generous portions to feed hungry families. This version stays true to its roots, with straightforward seasoning that highlights the quality of the squid.

When done right, the calamares are crisp on the outside, tender within, and perfectly seasoned with a delicate hint of the sea. A final squeeze of lemon adds a bright, zesty note that complements their savory flavor. Each bite is a reminder of simple pleasures, best enjoyed with good company.

Ingredients

  • 800 gsquid — cleaned and cut into thick rings
  • 200 gall-purpose flour
  • 2eggs — beaten
  • 200 mlcold sparkling water
  • olive oilfor deep frying
  • 1lemon — cut into wedges
  • to tastefine sea salt

Method

  1. Begin by cleaning the squid. Rinse 800 g of squid under cold running water, removing any innards and the transparent quill. Cut the squid into 1 cm thick rings and pat them dry thoroughly with paper towels. This ensures they fry up crispy rather than steaming in excess moisture.
  2. Prepare the batter by combining 200 g of all-purpose flour and a pinch of fine sea salt in a mixing bowl. In a separate bowl, beat 2 eggs and then whisk in 200 ml of cold sparkling water until the mixture is smooth and frothy. Gradually add the flour mixture to the wet ingredients, whisking until you have a smooth, lump-free batter.
  3. Heat a deep, heavy-bottomed pan or a deep fryer with enough olive oil to submerge the squid rings. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  4. Once the oil is ready, dip each squid ring into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the squid in batches, ensuring not to overcrowd the pan, which can lower the oil temperature.
  5. Cook the squid rings for about 2-3 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy. The squid should be opaque and just firm to the touch, indicating they are perfectly cooked.
  6. Remove the fried squid from the oil and drain on a plate lined with paper towels to remove excess oil. Immediately sprinkle with fine sea salt while they are still hot to enhance the flavor.
  7. Cut a lemon into wedges and serve the Calamares a la Romana immediately with the lemon on the side for squeezing over the top. The contrast of the hot, crispy squid with the fresh lemon juice is essential to the dish's traditional appeal.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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