This famous Spanish appetizer consists of battered, fried squid. It is cut into rings, dipped in flour and egg and then fried. Most often, this dish is served with lemon wedges and mayonnaise.
Fried calamari (Calamares a la Romana)
- 300 g/ 12 oz squid, cleaned and slicedcalamari, squid, calamares, seafood
- 100 g/ 4 oz plain flour
- ½ tsp salt
- 2 eggs, beaten
- Vegetable oil, for frying
- Lemon wedges, to serve
- Wash the squid under running cold water and drain by wrapping the squid in a cloth so that it absorbs all the water. Slice into rings about ½cm thick.
- Put flour into a bag and season well. Place a few squid slices into the bag and shake until all the rings are well coated with flour. Remove the rings and place in a bowl. Repeat until all the rings are covered with flour. Then dip the floured squid into the beaten egg.
- Pour the olive oil into a large frying pan and heat on medium heat. When hot, carefully drop the rings into the oil and fry for about 3 minutes until crisp. To prevent toughness, don’t fry the squid for too long.
- Remove using a slotted spoon and place on kitchen paper to drain.
- Transfer the rings to a serving dish. Serve hot with lemon wedges and mayonnaise if desired.