Name: Calamares a la Romana
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600g cleaned squid tubes and tentacles, cut into 1cm rings; 120g plain flour, plus 40g more for dusting; 2 large eggs; 120ml cold sparkling water or cold beer; 1 teaspoon fine sea salt, plus more to finish; 1/2 teaspoon baking powder; Sunflower or mild olive oil, for deep frying; 1 lemon, cut into wedges

Question 1

How do I make calamares a la romana crispy?

Accepted Answer

Make calamares a la romana crispy by drying the squid thoroughly, dusting it with plain flour before battering, and frying in 180C oil. The dry flour layer helps the egg, flour, and sparkling water batter cling tightly while the hot oil sets the coating fast.

Question 2

How long do I fry squid rings for calamares a la romana?

Accepted Answer

Fry squid rings for calamares a la romana for 90 seconds to 2 minutes, turning once, until the batter is pale gold and crisp. Do not fry to a dark crust, because squid turns tough quickly once it overcooks.

Question 3

What oil temperature is best for Spanish fried calamari?

Accepted Answer

Heat sunflower oil or mild olive oil to 180C for Spanish fried calamari. At this temperature, the batter fizzes and sets quickly without browning too fast. Let the oil return to 180C between batches so the squid stays crisp instead of absorbing oil.

Question 4

Why does the batter fall off my squid rings?

Accepted Answer

Batter falls off squid rings when the squid is wet, the loose flour is not shaken off, or the oil is too cool. Pat cleaned squid very dry, dust with 40g plain flour, shake off excess, dip in batter, and fry immediately in 180C oil.

Question 5

Can I use beer instead of sparkling water in calamares a la romana batter?

Accepted Answer

Yes, use 120ml cold beer instead of cold sparkling water in calamares a la romana batter. Both add lightness to the mixture of 120g flour, 2 large eggs, baking powder, and salt. Keep the batter cold so it sets quickly when it hits the hot oil.

Question 6

Can I make calamares a la romana ahead of time?

Accepted Answer

Prepare calamares a la romana components ahead, but fry at the last minute. Clean and cut the squid up to 12 hours ahead, then refrigerate it covered and dry it again before flouring. The batter can rest refrigerated for 30 minutes and should be whisked before use.

Culinary Explorer

Calamares a la Romana

Ingredients

cleaned squid tubes and tentacles

plain flour

plain flour

Where cooking meets culture.

Ingredient	Quantity
cleaned squid tubes and tentaclescut into 1cm rings	600g
plain flourfor batter	120g
plain flourfor dusting	40g