🇪🇸 Spain · Food
Roman-Style Fried Calamari Rings
By eatmundo · July 7, 2026
🇪🇸 ESA beloved Spanish tapa, Calamares a la Romana features tender calamari rings lightly battered and deep-fried to a golden crisp. Served hot with a squeeze of fresh lemon, these delicate rings are incredibly addictive and perfectly capture the simple, fresh flavors of the Mediterranean.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Calamari: Begin with 500g of fresh or defrosted calamari, cleaned and cut into 1 cm thick rings. Pat them thoroughly dry with paper towels to ensure a crispy coating. This step is crucial for preventing a soggy result, as excess moisture will make the calamari steam instead of fry.
- 2
Set Up Breading Station: In a shallow dish, place 100g of all-purpose flour seasoned with 1/2 teaspoon of fine sea salt. In another shallow dish, whisk 2 large eggs until well combined. This creates your classic breading station, ready for the calamari.
- 3
Batter the Calamari: Dip each calamari ring first into the seasoned flour, ensuring it's lightly coated and shaking off any excess. Then, transfer it to the whisked egg, letting any extra egg drip off before proceeding to the next step. Ensure an even, thin coating.
- 4
Heat the Oil: Heat 500 ml of Spanish olive oil in a deep frying pan or a cast-iron skillet over medium-high heat until it reaches 175-180°C (350-360°F). A good test is to drop a tiny piece of flour into the oil; it should sizzle immediately and vigorously.
- 5
Fry the Calamari: Carefully add a batch of battered calamari rings to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and perfectly crisp. Overcrowding will lower the oil temperature and result in greasy, rather than crispy, calamari.
- 6
Drain and Season: Using a slotted spoon or spider, transfer the fried calamari to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a pinch of salt to season while hot, which helps the seasoning adhere best.
- 7
Serve Promptly: Arrange the hot, crispy Calamares a la Romana on a serving platter. Garnish with a few fresh parsley sprigs and serve immediately with fresh lemon wedges for squeezing. They are best enjoyed right after frying for maximum crispness.
Frequently Asked Questions
What's the best way to ensure crispy calamari?+
Patting the calamari rings very dry before coating them in flour, maintaining a consistent oil temperature (175-180°C), and frying in small batches are key to achieving a perfectly crispy texture. Don't rush or overcrowd the pan.
Can I use frozen calamari for this recipe?+
Yes, frozen calamari rings work perfectly. Just ensure they are fully defrosted and thoroughly patted dry with paper towels before battering to remove any excess moisture, which is vital for crispness.
What type of oil should I use for frying?+
Spanish olive oil is traditional and adds a wonderful flavor, but any neutral oil with a high smoke point like sunflower oil or grapeseed oil can also be used for deep frying if you prefer a milder taste.
What's the difference between Calamares a la Romana and Calamares Fritos?+
Calamares a la Romana typically refers to calamari rings that are battered in flour and egg, giving them a thicker, puffier coating. Calamares Fritos usually implies calamari simply dusted in flour and quickly fried, resulting in a lighter coating.
🇪🇸 ESMundo Match
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