Calamares a la Romana Fried Squid

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Calamares a la Romana is a beloved Spanish tapa of tender squid rings lightly dredged in seasoned flour and quickly fried until pale gold and shatteringly crisp. Served simply with lemon wedges, it showcases the clean, sweet flavor of fresh squid at its best.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 0 gSugar
• 24 gProtein
• 540 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 1.8 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the squid

• 1.5 lb cleaned squid, bodies sliced into 1/2-inch rings and tentacles left whole
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the coating

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon sweet Spanish smoked paprika (pimenton dulce)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For frying and serving

• About 4 cups vegetable or sunflower oil, for frying
• 1 lemon, cut into 8 wedges, for serving
• Sea salt flakes, to finish

Directions

1. Pat the squid rings and tentacles thoroughly dry with paper towels; moisture is the enemy of a crisp crust, so let them rest on a clean towel while you prepare the oil and coating.
2. Pour the oil into a heavy deep pot or Dutch oven to a depth of about 2 inches and heat over medium-high to 350 to 360 degrees F, using a deep-fry thermometer to monitor the temperature.
3. In a wide shallow bowl, whisk together the flour, cornstarch, smoked paprika, salt, and pepper until evenly combined and the cornstarch lumps are broken up.
4. Working in small batches, toss a handful of squid in the seasoned flour, shaking off any excess so the coating is just a thin, even dusting.
5. Carefully lower the floured squid into the hot oil and fry for about 90 seconds to 2 minutes, stirring gently, until the rings curl and turn a pale golden color; do not let them darken or the crust will taste bitter.
6. Lift the squid out with a slotted spoon or wire skimmer and drain on a wire rack set over a baking sheet (not paper towels, which can steam the coating and soften it).
7. Return the oil to 350 degrees F between batches and repeat with the remaining squid, frying in 4 to 5 batches so the temperature stays steady.
8. Transfer the fried squid to a platter, finish with a light sprinkle of sea salt flakes, and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Fresh squid gives the sweetest flavor and tenderest texture; if using frozen, thaw overnight in the refrigerator and pat very dry before dredging.
• Maintain the oil at 350 to 360 degrees F; too cool and the squid absorb oil and turn greasy, too hot and the coating browns before the squid cooks through.
• For an authentic Spanish touch, serve with alioli (garlic mayonnaise) or a simple squeeze of lemon and a chilled glass of dry sherry or chilled white wine.
• Do not season the flour too heavily ahead of time, as salt draws moisture from the squid and can make the coating clump; season just before frying.
• Fry to order and serve within a few minutes; calamares a la romana loses its signature crispness quickly as it sits.

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