Calamares a la Romana

Name: Calamares a la Romana
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.25 lbs squid (cleaned), sliced into rings; 2/3 cup all-purpose flour; 1/2 tsp sea salt; 1/8 tsp black pepper; 1.5 cups olive oil (for frying); 1 lemon, cut into wedges; 2 tbsp fresh parsley, chopped

Crispy fried squid rings with a delicate golden crust, served with lemon wedges. A beloved Spanish tapas that's tender on the inside and crunchy outside.

25 minEasyServes 4280 cal/serving

SpanishAppetizerStovetopStandard

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Ingredients

1.25 lbs squid (cleaned), sliced into rings
2/3 cup all-purpose flour
1/2 tsp sea salt
1/8 tsp black pepper
1.5 cups olive oil (for frying)
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped

Instructions

1

Pat 1.25 lbs sliced into rings squid (cleaned) dry with paper towels.
2

In a shallow dish, combine 2/3 cup all-purpose flour, 1/2 tsp sea salt, and 1/8 tsp black pepper. Mix well.
3

Heat 1.5 cups olive oil (for frying) in a deep skillet over medium-high heat until shimmering (about 350-375°F).
4

Working in batches, dredge squid rings in flour mixture, shaking off excess, and place carefully in hot oil.
5

Fry for 1-2 minutes per side until golden and crispy. Turn gently with a slotted spoon.
6

Transfer to a paper towel-lined plate to drain. Keep warm in a low oven if batching.
7

Arrange on a serving platter, sprinkle with additional salt and 2 tbsp chopped fresh parsley, and serve immediately with 1 cut into wedges lemon.

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Questions

What is Calamares a la Romana?

Crispy fried squid rings with a delicate golden crust, served with lemon wedges. A beloved Spanish tapas that's tender on the inside and crunchy outside. This reference files it under Spanish appetizer: made on the stovetop, rated easy and about 25 minutes start to finish.

How hot should the oil be for Calamares a la Romana?

For Calamares a la Romana, the frying oil is held at 375 F (about 190 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Calamares a la Romana?

Step 1 reads: "Pat 1.25 lbs sliced into rings squid (cleaned) dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I make Calamares a la Romana gluten-free?

Yes. The gluten in Calamares a la Romana is 2/3 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Calamares a la Romana contain shellfish?

Yes: 1.25 lbs squid (cleaned), sliced into rings. The full allergen list for this entry is gluten and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Calamares a la Romana?

Refrigerate what is left of Calamares a la Romana within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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