Calamares a la Romana with Lemon Aioli

Crispy, light, and non-greasy fried squid rings served with a zesty lemon aioli. A classic Spanish tapa perfect for sharing.

Prep Time

20 minutes

Total Time

30 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.32/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1lbSquid tubes(cleaned and cut into 1/4-inch rings)

£6.50

1cupAll-purpose flour

£0.20

0.3cupCornstarch(for extra crispiness)

£0.15

1teaspoonBaking powder

£0.05

1teaspoonSalt

£0.01

0.5teaspoonBlack pepper

£0.03

0.8cupIce-cold sparkling water(or beer for a richer flavor)

1Egg(large, lightly beaten)

£0.30

4cupsVegetable oil(for frying)

£1.20

0.5cupMayonnaise(use good quality mayonnaise)

£0.40

1tablespoonLemon juice(freshly squeezed)

£0.10

1Garlic clove(minced)

£0.05

to tasteSalt(for the aioli)

£0.01

to tasteBlack Pepper(for the aioli)

£0.03

1Lemon wedges(for serving)

£0.25

Total Cost

£9.28

£2.32 per serving

Instructions

1.
Prepare the Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to serve.
2.
Prepare the Squid: Pat the squid rings dry with paper towels. This is crucial for achieving a crispy batter.
3.
Make the Batter: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and pepper.
4.
In another bowl, whisk together the ice-cold sparkling water and egg.
5.
Gently whisk the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay. Overmixing will develop the gluten and result in a tougher batter.
6.
Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
7.
Batter and Fry: Working in batches, dip the squid rings into the batter, ensuring they are fully coated. Let any excess batter drip off.
8.
Carefully drop the battered squid rings into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Do not overcrowd the fryer.
9.
Drain and Serve: Use a slotted spoon or spider to remove the fried squid rings from the oil and transfer them to a plate lined with paper towels to drain excess oil.
10.
Season immediately with a pinch of salt.
11.
Serve immediately with the lemon aioli and lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

32g

12% of RDA

Fat

48g

69% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Ensure the oil is hot enough: A too-low temperature will result in greasy squid.

Do not overcrowd the fryer: Overcrowding lowers the oil temperature and results in soggy squid.

Pat the squid dry: Removing excess moisture from the squid helps the batter adhere better and results in a crispier crust.

Serve immediately: Calamares a la Romana is best served immediately while it's still hot and crispy.

For a gluten free option, replace the flour with a gluten free all purpose blend.

Cooking Equipment

Deep fryer or large pot

Slotted spoon or spider

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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