Teresa's Recipes
Calamares a La Romana
A beloved gem of Spanish cuisine, Calamares a la Romana are succulent squid rings, lightly bathed in a seasoned batter and fried to a golden crisp. These tender, flavorful bites, accompanied by a squeeze of fresh lemon, transport you to a sunny Spanish seaside with every mouthful.
Ingredients
- 500g, cleaned Squid rings
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic powder
- 1, beaten Egg
- 1/2 cup Milk
- enough for deep frying Vegetable oil
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 15g
- Carbs: 20g
- Protein: 20g
- Sodium: 500mg
- Sugar: 2g
Instructions
- In a wide, shallow dish, combine the all-purpose flour, salt, paprika, and garlic powder. Stir until well-blended.
- In a separate dish, whisk together the egg and milk until thoroughly mixed.
- Dip each squid ring first into the egg mixture, ensuring it's fully coated, then dredge in the flour mixture. Shake off any excess flour.
- Fill a deep pan or skillet with enough vegetable oil to fully submerge the squid rings. Heat the oil over medium-high heat.
- Working in batches, carefully lower the coated squid rings into the hot oil. Fry until they turn a beautiful golden brown, approximately 2-3 minutes per batch.
- Using a slotted spoon, remove the fried squid rings from the oil and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Calamares a la Romana immediately while hot, accompanied by fresh lemon wedges. Encourage guests to squeeze the lemon over the squid rings just before eating for a zesty flavor boost.
Tips
- Ensure the oil is hot enough before adding the squid. A good test is to drop a small piece of bread into the oil—if it sizzles and browns in a short time, the oil is ready.
- Avoid overcrowding the pan when frying, as this can lower the oil's temperature and result in less crispy Calamares.