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

Level

Easy

Yields

4 servings

Cost

£2.32

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

The Method

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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