Calamares a la Romana
Fried squid rings.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Calamares a la Romana to your week, check it against your household's allergens, and build the shopping list automatically.