Calamares a la Romana are one of the most popular tapas around Spain, especially in Madrid. You do need some experience to get them crunchy on the outside and juicy and moist on the inside, but it doesn’t take much time to get the hang of it, and if you follow this Calamares a la Romana recipe carefully you will soon become an expert. Do keep in mind that you need to use fresh, good quality squid for the best results.
For the batter, we’re using normal flour in our recipe, although you can use chickpea flour. Chickpea flour is gluten-free so it’s the perfect flour if you have an allergy or sensitivity to gluten, or if you prefer to avoid gluten. Besides being gluten-free, chickpea flour is also nutritious. It’s packed with fiber and protein, so it keeps you feeling full longer. It’s also packed with nutrients such as manganese, phosphorus, and magnesium, which you need for healthy bones, as well as folate which supports a healthy pregnancy.
If you put the Calamares a la Romana in between two pieces of bread, you will get the famous bocadillo de calamares, which is a must if you are visiting Madrid.
Calamares a la Romana Recipe
- 500 gr squid rings
- 2 eggs
- 80 ml milk
- 100 gr flour (you can use chickpea flour alternatively)
- 1 lemon
- 1 tbsp olive oil
- sunflower oil (to fry them. You can also use olive oil)
- Place the squid rings in a bowl. Add a tablespoon of olive oil and squeeze the lemon on top. Mix everything together well. Leave it for at least 30 minutes before cooking.
- Take a second bowl, whisk the eggs and then add the milk and flour. Mix everything very well*.
- Use a fork or similar to bread the squid rings one by one.
- Heat a frying pan with a lot of oil, enough to cover the rings. Make sure the oil is very hot before you start frying them. Fry the rings for about 1 minute in batches of just 6 or 7 pieces. That will help keep the oil nice and hot.
- Once you’re done frying the fish, leave it in a paper-towel lined plate, so the excess oil gets absorbed. Add some salt on top and serve them with lemon.