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Calamari a la Romana, a classic Spanish dish, is a celebration of simplicity and flavour. Crispy on the outside and tender within, this beloved tapa features rings of calamari that are lightly battered and fried to golden perfection.
Whether enjoyed as a starter, a tapa, or even a main course, Calamari a la Romana brings the vibrant taste of the Spanish coast to the table, offering a delightful experience that is both satisfying and memorable.
What Is Calamari a la Romana?
Calamari a la Romana is Spain‘s version of fried calamari, where fresh squid is cut into rings, dipped in a light batter, and deep-fried until crisp.
The name “a la Romana” refers to the style of preparation, which emphasizes a simple batter that allows the squid’s natural flavour to shine through.
Often served with a wedge of lemon for squeezing over the top, the dish strikes a perfect balance between the lightness of the batter and the tender, slightly briny taste of the squid.
In Spain, Calamari a la Romana is a staple at tapas bars and seaside restaurants, where it is enjoyed with a cold glass of beer or white wine.
It’s not just a dish, it’s a cultural experience, embodying the relaxed, convivial atmosphere that defines Spanish dining.
Its popularity goes beyond its coastal roots, making it a favourite throughout the country and an iconic representation of Spanish cuisine.
Ingredients and Taste
The beauty of Calamari a la Romana lies in its simplicity, which lets the quality of each ingredient take centre stage. The key to this dish is fresh squid, ideally sourced from local waters. The squid is cleaned and cut into uniform rings to ensure even cooking.
For the batter, a combination of flour, a touch of corn starch, and a pinch of salt is used, often mixed with sparkling water or beer to create a light and airy texture.
The batter’s role is to form a delicate, crispy coating that doesn’t overpower the natural sweetness and subtle oceanic flavour of the squid.
Once fried, the calamari is immediately served hot, with the option of a sprinkle of sea salt and a squeeze of lemon juice, which adds a bright, zesty note that complements the crispy exterior and tender interior.
The taste is a delightful contrast of textures: the crunch of the batter gives way to the soft, slightly chewy squid inside, while the hint of salt and citrus enhances the flavour without masking the squid’s natural taste.
It’s simple, fresh, and utterly delicious, a dish that captures the essence of Mediterranean cooking.
A Taste of History
Calamari a la Romana has long been a favourite in Spain, especially in coastal regions where fishing is a way of life. The dish’s history is closely tied to Spain’s deep-rooted maritime culture and the Mediterranean diet, which emphasizes fresh seafood, olive oil, and simplicity.
While fried calamari can be found throughout the Mediterranean, the Spanish approach, with its light batter and minimal seasoning, allows the squid’s flavour to stand out.
The tradition of serving fried seafood dates back centuries, with recipes evolving over time to include regional variations. The “a la Romana” style itself refers to a method of cooking borrowed from Italian influences, where the focus is on creating a light, crispy coating for frying.
In Spain, this style has become synonymous with fried calamari, and today, it’s one of the most popular tapas dishes, enjoyed not only at restaurants but also at family gatherings and festivals.
Calamari a la Romana (Fried Calamari) Recipe
Serves: 4 people
Ingredients:
- 500g (1.1 lbs) fresh calamari, cleaned and cut into rings
- 150g (1 cup) all-purpose flour
- 2 large eggs, beaten
- 200ml (3/4 cup) sparkling water
- 1/2 tsp salt, plus extra for seasoning
- 1/4 tsp black pepper
- Sunflower or olive oil for frying
- Lemon wedges for serving
Directions
To begin, prepare the batter by sifting the flour into a large bowl. Add the salt and black pepper, mixing well. Slowly pour in the sparkling water while whisking continuously to avoid lumps, then add the beaten eggs. Whisk until smooth, and let the batter rest for 15 minutes.
While the batter rests, pat the calamari rings dry with a paper towel to remove excess moisture. This will help the batter adhere better and create a crispier coating.
Heat a deep skillet or frying pan over medium-high heat and fill it with sunflower or olive oil to about 5 cm (2 inches) deep. The oil should reach 180°C (350°F) for optimal frying results. Test the temperature by dropping a bit of batter into the oil; if it sizzles and browns, the oil is ready.
Dip each calamari ring into the batter, coating it thoroughly. Allow excess batter to drip off before carefully placing the ring into the hot oil. Work in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry the calamari rings for 2-3 minutes, or until they are golden brown. Turn them occasionally to ensure even cooking. Use a slotted spoon to transfer the fried calamari to a plate lined with paper towels to drain excess oil.
Between batches, let the oil return to the proper frying temperature to ensure consistent results. If the batter becomes too thick, add a little more sparkling water to maintain the right consistency.
Once all the calamari are fried, sprinkle a pinch of salt over the hot rings for an extra touch of flavour. The salt should be added immediately after frying for the best absorption.
Serve the calamari hot with lemon wedges on the side. The acidity of the lemon enhances the flavour and complements the crispy texture. Optionally, pair with a simple garlic aioli or marinara sauce for dipping.
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