Introduction
Calamares a la Romana is a classic Spanish tapa that brings together simplicity, flavor, and the charm of Mediterranean cuisine. Found in bars, beachside restaurants, and home kitchens throughout Spain, this dish of lightly battered and fried squid rings is a must-try for seafood lovers.
In this article, we’ll explore the history of Calamares a la Romana, its cultural significance in Spain, and provide you with a step-by-step recipe to make this crispy delicacy at home.
What Is Calamares a la Romana?
Calamares a la Romana refers to squid rings dipped in a smooth batter and deep-fried until golden and crunchy. It’s Spain’s answer to the world-famous fried calamari, but with its own distinct flair. The dish is often served with lemon wedges and sometimes accompanied by aioli or mayonnaise for dipping.
The term “a la Romana” refers to the Roman style of cooking with batter and frying, a technique adopted and adapted across Mediterranean cuisines.
A Quick History
While squid has been part of Mediterranean diets for centuries, Calamares a la Romana gained popularity in Spain during the mid-20th century with the rise of tapas culture. The dish represents Spain’s passion for fresh seafood and uncomplicated preparation that highlights natural flavors.
In cities like Madrid, Barcelona, and Valencia, you’ll often find this tapa as part of a seafood platter or as a popular sandwich filling (bocadillo de calamares).
Ingredients (Serves 4)
- 500g fresh squid (cleaned and sliced into rings)
- 150g all-purpose flour
- 1 egg
- 150ml cold sparkling water (or beer for extra crispiness)
- Salt to taste
- Olive oil or sunflower oil (for frying)
- Lemon wedges (for serving)
Optional: garlic mayo, alioli, or spicy tomato sauce for dipping.
How to Make Calamares a la Romana
Step 1: Prepare the Squid
Clean the squid and cut it into even rings about 1 cm thick. Pat dry with paper towels to remove excess moisture. Dry squid fries better and gives a crispier texture.
Step 2: Make the Batter
In a bowl, mix flour with a pinch of salt. In another bowl, beat the egg and combine with the sparkling water or beer. Gradually add this liquid to the flour, whisking to create a smooth, lump-free batter.
Step 3: Heat the Oil
Pour oil into a deep frying pan or pot to a depth of about 5 cm. Heat the oil to 180°C (350°F). Test it by dropping a little batter into the oil – it should sizzle and rise to the surface immediately.
Step 4: Fry the Calamares
Dip each squid ring into the batter, shake off excess, and gently place it into the hot oil. Fry in batches to avoid overcrowding. Cook for about 2 minutes per side or until golden and crispy.
Step 5: Drain and Serve
Remove from oil and place on paper towels to absorb excess oil. Sprinkle with a little salt while hot and serve immediately with lemon wedges.
Tips for Perfect Calamares
- Use fresh squid for the best flavor and texture.
- Sparkling water or beer in the batter adds airiness and lightness.
- Don’t overcook – squid becomes rubbery if fried too long.
- Serve with a squeeze of lemon or your favorite dipping sauce.
Serving Suggestions
- As a tapa with cold beer or white wine.
- In a bocadillo (Spanish sandwich) with crusty bread and aioli.
- With a side salad for a light summer meal.
- As part of a seafood platter with prawns, anchovies, and clams.
Cultural Importance in Spain
Calamares a la Romana is more than just food — it’s a symbol of Spanish culinary joy. From Madrid’s bustling plazas to seaside towns in Andalucía, this dish brings people together. It’s enjoyed casually in homes and cherished in bars during festive evenings.
One of the most iconic ways to enjoy it is as a bocadillo de calamares in Madrid’s Plaza Mayor — where locals and tourists alike stand in line to grab this simple yet delicious sandwich.
Nutritional Note
Squid is high in protein, vitamins B12 and B6, and omega-3 fatty acids. While frying adds calories, enjoying it occasionally as part of a Mediterranean diet is both satisfying and balanced.
Conclusion
Calamares a la Romana is the perfect example of how just a few quality ingredients can create a dish that’s beloved across generations. Whether served as a tapa, appetizer, or main, it never fails to impress with its crisp texture and delicious flavor.
Next time you’re in the mood for something light and crispy, skip the store-bought snacks and fry up a batch of Calamares a la Romana—Spain’s favorite fried squid rings!
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🔗 Explore more traditional flavors on our blog like Mejillones a la Marinera and Gambas al Ajillo to complete your Spanish seafood experience.