Spanish Recipes Tapas | Calamares a la Romana

Spanish recipes tapas | Calamares a la Romana

• Difficulty Level: Medium

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

As a Spanish chef passionate about sharing the vibrant flavors of my homeland, few things bring me more joy than cooking traditional Spanish recipes tapas, especially when it involves Calamares a la Romana. This dish holds a special place in Spanish gastronomy, embodying the joy of gathering with family and friends, sharing stories, laughter, and of course, delicious food. Imagine sitting around a lively table, surrounded by loved ones, with a plate of crispy, golden calamari rings at the center.

Today, I'm thrilled to guide you through a homemade recipe that's not only easy to prepare but also guaranteed to bring a taste of Spain to your kitchen.

Ingredients (Serves 4)

• 500g fresh squid, cleaned and cut into rings

• 200g all-purpose flour

• 2 large eggs

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 lemon, cut into wedges

• Vegetable oil for frying

• Optional: chopped parsley for garnish

The secret to perfect calamari lies in using the right oil. In my kitchen, I always use premium Spanish extra virgin olive oil, with its ideal smoke point and clean, fruity notes. This exceptional oil, from Cordoba, guarantees that perfect golden crust while adding authentic Spanish flavor to every bite.

Preparation

1. Prepare the Squid: Start by patting the squid rings dry with a paper towel. This step is crucial to ensure they fry up crispy and not soggy.

2. Prepare the Batter: In a shallow bowl, mix the flour with salt and pepper. Beat the eggs in a separate bowl until smooth.

3. Coat the Squid: Dip each squid ring first into the flour mixture, shaking off any excess, then into the beaten eggs, ensuring they are well-coated.

4. Heat the Oil: Pour vegetable oil into a deep frying pan, filling it to about 3-4 cm deep. Heat the oil over medium-high heat until it reaches around 180°C (350°F). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about 15 seconds.

5. Fry the Squid: Working in batches, carefully add the coated squid rings into the hot oil. Fry for 2-3 minutes or until they are golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.

6. Drain and Serve: Remove the fried calamari with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Squeeze fresh lemon juice over the top and garnish with chopped parsley if desired.

7. Enjoy: Serve immediately while the calamari are hot and crispy. Pair them with your favorite dipping sauce or aioli for an authentic Spanish tapas experience.

Although this recipe walks you through the process, there's nothing like learning these techniques in person. In my North London cooking classes, you'll master this and other Spanish recipe tapas in a fun and relaxed environment - it's amazing to see how a few professional tips can transform your Spanish cooking skills!