📝 About This Recipe
Transport yourself to a sun-drenched terrace in Madrid with these iconic fried squid rings, known for their airy, cloud-like batter and tender centers. Unlike the heavy breading of Italian calamari, the Spanish 'a la Romana' style uses a delicate flour and seltzer-based coating that shatters upon impact. It is a masterclass in simplicity, celebrating the fresh sweetness of the sea with a bright lift from fresh lemon and silky alioli.
🥗 Ingredients
The Squid
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Milk (for tenderizing the squid)
- 1 teaspoon Sea Salt (plus extra for finishing)
The Roman-Style Batter
- 1.5 cups All-purpose Flour (divided (1/2 cup for dredging, 1 cup for batter))
- 2 tablespoons Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder
- 1 cup Seltzer Water or Sparkling Water (ice-cold)
- 1 large Egg (beaten)
- 1/4 teaspoon Turmeric or Saffron Powder (for a classic golden hue)
Frying and Garnish
- 2 cups Extra Virgin Olive Oil or Sunflower Oil (for shallow-frying)
- 2 Lemons (cut into wedges)
- 1 small bunch Fresh Parsley (finely chopped for garnish)
- 1/2 cup Alioli (Garlic Mayonnaise) (for serving)
👨🍳 Instructions
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1
Place the cleaned squid rings and tentacles in a bowl and cover with the milk. Let them soak in the refrigerator for at least 20 minutes; this helps tenderize the proteins and ensures a melt-in-your-mouth texture.
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2
While the squid soaks, prepare the batter. In a medium bowl, whisk together 1 cup of flour, the cornstarch, baking powder, salt, and the turmeric/saffron powder.
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3
In a separate small bowl, lightly beat the egg. Slowly pour the ice-cold seltzer water into the egg, whisking gently to combine.
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4
Make a well in the center of the dry ingredients and pour in the seltzer-egg mixture. Whisk briefly until just combined; a few small lumps are perfectly fine and actually contribute to a crunchier texture.
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5
Drain the squid rings thoroughly from the milk and pat them extremely dry with paper towels. Any excess moisture will prevent the batter from sticking and cause oil splatters.
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6
Place the remaining 1/2 cup of flour in a shallow dish. Lightly dredge each squid ring in the flour, shaking off any excess.
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7
In a deep, heavy-bottomed skillet or a wide saucepan, heat the oil to 350°F (175°C). Use a thermometer to ensure accuracy, as oil that is too cool will result in greasy squid.
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8
Working in small batches to avoid crowding the pan, dip the floured squid rings into the batter, allowing the excess to drip off for a second.
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9
Carefully drop the rings into the hot oil. Fry for about 90 seconds to 2 minutes, turning once, until they are puffed and a pale golden color.
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10
Use a slotted spoon or spider skimmer to remove the squid and place them on a wire rack set over a baking sheet to drain. Avoid paper towels if possible, as they can steam the bottom of the rings and make them soggy.
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11
Immediately sprinkle with a pinch of sea salt while the oil is still wet on the surface.
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12
Repeat with the remaining squid, ensuring the oil returns to the correct temperature between batches.
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13
Transfer the hot calamares to a serving platter, garnish with chopped parsley, and serve immediately with plenty of lemon wedges and a side of alioli.
💡 Chef's Tips
The secret to the lightest batter is using ice-cold seltzer water; the temperature shock creates tiny air bubbles when it hits the hot oil. Never overcook squid; 2 minutes is the 'sweet spot'—anything longer and the squid begins to turn rubbery. Patting the squid dry after the milk soak is the most important step for ensuring the batter doesn't slide off during frying. If you don't have seltzer, a light Spanish lager (like Mahou or Cruzcampo) makes an excellent substitute for the liquid in the batter. For a truly authentic touch, use a high-quality extra virgin olive oil for frying, which adds a distinct Mediterranean depth of flavor.
🍽️ Serving Suggestions
Serve as part of a traditional tapas spread alongside Patatas Bravas and Padrón Peppers. Pair with a crisp, chilled glass of Albariño or a dry Manzanilla Sherry to cut through the richness of the fry. Stuff the fried rings into a crusty baguette with a smear of alioli to create the famous 'Bocadillo de Calamares' found in Madrid's Plaza Mayor. Offer a side of 'Salsa Brava' for those who prefer a spicy kick over the creamy alioli. A simple tomato and onion salad dressed with sherry vinegar provides a refreshing acidic contrast to the dish.