Calamares a la Romana

Name: Calamares a la Romana
Total time: 20 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 500g fresh squid tubes, cleaned and membrane removed; 150g all-purpose flour; 1 tsp baking powder; 2 large eggs, separated; 100ml cold sparkling water or light beer; 500ml mild olive oil or sunflower oil (for frying); 1 tsp sea salt; 1 lemon, cut into wedges

Light, crispy battered squid rings fried golden and served with lemon — a staple of Spanish bar menus that pleases every age group.

20 minutes

Serves 3

Appetizer

Contains common allergens

Egg Seafood Shellfish Wheat

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Instructions

6 steps

1
Prep the Squid: Cut the cleaned squid tubes into 1/2-inch thick rings. Rinse them well and dry them completely with paper towels. This is crucial for the batter to adhere.

2
Whip the Egg Whites: In a clean bowl, whisk the egg whites until they form stiff peaks. This will make the batter incredibly light and airy.
3
Make the Batter Base: In a large bowl, whisk together the flour, baking powder, and a generous pinch of salt. Make a well in the center, add the egg yolks and cold sparkling water, and whisk until a smooth, thick batter forms.
4
Fold the Batter: Gently fold the stiff egg whites into the batter mixture using a spatula, being careful not to deflate the air.
5
Fry the Calamares: Heat the frying oil in a deep, heavy-bottomed pan to 180°C (350°F). Dip the dry squid rings into the batter one by one, letting excess drip off.
6
Crisp and Serve: Fry in small batches to avoid crowding the pan, cooking for 2-3 minutes until puffed and golden brown. Remove with a slotted spoon, drain on paper towels, sprinkle immediately with sea salt, and serve hot with lemon wedges.

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