How to make Calamares a la Romana

Why cooks start here

Calamares a la Romana belongs to the everyday cooking of Madrid, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

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.