Fried Squid Rings
Spanish: Calamares a la romana
Catalan: Calamars a la romana
Fried squid rings, or calamari, are eaten in Spain both as tapas or as a complete meal. When it’s part of a full meal, we usually have it at home with some patatas bravas and a salad on the side.
Ingredients
For 6 people:
- 1 – 1/4 kg cleaned squid, cut into 1 cm rings
- Flour
- Sunflower oil for frying
- Lemon wedges
- Salt
Cleaning Squid
Pull the head from the body: the milky-white innards will come out too. You can then cut the ink sac from the innards if needed. If you want to use the tentacles, cut them off the head. Discard the head. Remove the transparent skin and membranes from the body. Also remove the internal shell. Rinse the body well under cold water.
Recipe: Calamares a la Romana
- Add a pinch of salt to the flour, coat the squid rings in the mixture, and shake off excess flour.
- Pour a splash (about two fingers deep) of oil into a pan and heat it on high.
- Fry the rings in batches until golden brown. Remove them with a slotted spoon and let them drain. Keep them warm while you fry the rest of the rings.
- Serve the squid rings while they are still warm with lemon wedges.
