Traditional Spanish Calamares a la Romana Recipe

Ingredients

  • 1 kg of Squid or Cuttlefish
  • 1 Lemon
  • 1 cup of All-purpose Flour
  • 2 Eggs
  • 1 cup of Milk
  • Salt to taste
  • Ground Black Pepper to taste
  • 1 liter of Vegetable Oil for frying

Steps and instructions

  1. Clean the squid or cuttlefish properly. Remove the head and internal parts, and keep the body intact.
  2. Once cleaned, cut the squid into rings of about 1 centimeter wide.
  3. Rinse the squid rings under cold water, drain and set aside.
  4. Now, in a bowl, beat the eggs and add the milk to it. Mix them well.
  5. Season the squid rings with salt and pepper. Then squeeze the lemon over them to add a subtle flavor.
  6. Dip the squid rings into the egg-milk mixture, then coat them in the flour.
  7. Heat the vegetable oil in a deep fryer or large frying pan. When the oil is hot, add the squid rings.
  8. Fry them until they become golden brown. It will take about 2 to 3 minutes.
  9. Once fried, remove them from the oil and drain on a paper towel.
  10. Season with a bit more salt if needed, and serve hot preferably with a garlic mayonnaise dip on the side.

Tools for making

Recipe variations

  • Use cornstarch instead of all-purpose flour for a lighter and crispier coating.
  • Add paprika or cayenne pepper to the flour mixture for a spicy kick.
  • Try using different types of seafood like shrimp or scallops instead of squid.
  • Experiment with different seasonings such as garlic powder, onion powder, or dried herbs like thyme or oregano.
  • For a gluten-free option, use a gluten-free flour blend or almond flour.
  • Coat the squid rings in breadcrumbs or panko crumbs instead of flour for a different texture.
  • Create a batter using beer or sparkling water instead of milk for a lighter, airy coating.
  • Add grated Parmesan cheese to the flour mixture for a cheesy twist.
  • For a vegetarian or vegan version, substitute the squid with sliced zucchini or eggplant.
  • Serve with a variety of dipping sauces such as tartar sauce, aioli, or sweet chili sauce.

Recipe overview

This recipe is for Calamares a la Romana, a popular Spanish dish featuring tender squid rings in a crispy and light batter. Known for its delicate flavor, this dish is a staple in tapas bars all across Spain. By following this recipe, you can bring a taste of Spain into your own home. Expect to create mouthwatering, golden-brown squid rings that are perfect for a gathering or just a delectable snack. You'll be working with squid but don't worry, the process is quite straightforward and the results are worth it. The crunchy texture combined with the tender squid inside, lightly seasoned and with a hint of lemon, is nothing short of delectable. Ideally served hot, these calamari rings pair well with garlic mayonnaise dip on the side. Get ready to impress your guests with this classic Spanish favorite!

Common questions

  1. Can I use frozen squid or cuttlefish?
    Yes, you can use frozen squid or cuttlefish for this recipe. Make sure to thaw them completely before cleaning and cutting.
  2. Can I use other types of seafood?
    While traditionally, calamares a la romana is made with squid or cuttlefish, you can experiment with other types of seafood like shrimp or small fish fillets. Adjust the cooking time accordingly.
  3. What can I serve with calamares a la romana?
    Calamares a la romana is commonly served as a tapas dish or appetizer. It pairs well with garlic mayonnaise dip, aioli, tartar sauce, or a squeeze of lemon. You can also serve it with a side of salad or fried potatoes.
  4. Can I bake the squid rings instead of frying them?
    While the traditional method involves deep frying, you can experiment with baking the squid rings in the oven. Preheat the oven to 400°F (200°C) and place the coated squid rings on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, flipping halfway through, until they are crispy and golden.
  5. How do I know if the oil is hot enough for frying?
    To check if the oil is hot enough, you can drop a small piece of bread or a tiny bit of the flour coating into the oil. If it sizzles and turns golden brown within a few seconds, the oil is ready for frying.

Serving dishes and utensils

  • Frying Pan - A large frying pan or skillet is needed to fry the squid rings.
  • Deep Fryer - Alternatively, a deep fryer can be used to fry the squid rings.
  • Paper Towels - These are necessary for draining the excess oil from the fried squid rings.
  • Serving Platter - A platter or plate to present and serve the Calamares a la Romana.
  • Garlic Mayonnaise Dip - A small bowl or ramekin to serve the garlic mayonnaise dip alongside the fried squid rings.

Origin stories

Calamares a la Romana, a dish ubiquitous in Spain, is known for its simplicity and delightful taste. This traditional dish comes from the Roman style of cooking, thus the name "a la Romana". Despite being widely popular in Spain, the recipe has roots in Italy, where Romans in ancient times enjoyed a similar delicacy. The Romans, known for their sophisticated palates, often fried seafood in olive oil. Over time, this cooking method travelled overseas to Spain, where it was adapted to local tastes and ingredients, evolving into the calamares a la Romana we know today. The dish is now a staple in tapas bars across Spain, its golden, crispy rings a testament to the timeless appeal of good food and good company.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.