Calamares a la Romana

Name: Calamares a la Romana
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600g Squid, Calamari; fresh, cleaned; bodies cut into 1 cm rings, tentacles included; 2 large Eggs, Beaten; 120g All-purpose Flour, For dredging; 1 tsp Fine Salt, To season squid and eggs; 750ml Light Olive Oil, Or sunflower oil; for deep-frying; 1 Lemon, Cut into wedges; 1 pinch of Fine Salt, To finish

Calamares a la Romana are tender squid rings lightly coated in a golden, crisp crust—simple, briny and utterly moreish. Quick to fry and best eaten hot, they make a classic tapas appetizer or starter when paired with a bright squeeze of lemon.

Calamares a la Romana are tender squid rings lightly coated in a golden, crisp crust—simple, briny and utterly moreish. Quick to f... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.5

Time

30 min

Price

1,24 €

Calories

405 kcal

low calorie

quick

easy

low sugar

Method

Prepare the squid

Trim the Squid (Calamari) if needed, cut the bodies into 1 cm rings, and split any large tentacles into smaller pieces. Pat everything very dry, then season lightly with Fine Salt.

Beat the eggs

Crack the Eggs into a shallow bowl, add a pinch of salt, and beat until smooth and evenly combined.

Coat the squid

Spread the All-purpose Flour on a wide plate. Working in small batches, dredge each squid ring and tentacle in the flour, then dip it into the eggs and let the excess drip off.

Heat the oil

Pour the Light Olive Oil into a deep, heavy pan and heat over medium-high until a pinch of flour sizzles immediately when it hits the surface.

Fry in batches

Fry the squid in small batches for 1 min, flip, then fry for 1 min more until pale golden and crisp. Lift it out with a slotted spoon and drain on paper while you cook the rest.

Finish and serve

Pile the calamari onto a plate, sprinkle with a final pinch of salt, cut the Lemon into wedges, and serve immediately while the coating is still crisp.

Ingredients

Method

For 4 servings

Adjust servings

600g Squid, Calamari; fresh, cleaned; bodies cut into 1 cm rings, tentacles included
2 large Eggs, Beaten
120g All-purpose Flour, For dredging
1 tsp Fine Salt, To season squid and eggs
750ml Light Olive Oil, Or sunflower oil; for deep-frying
1 Lemon, Cut into wedges
1 pinch of Fine Salt, To finish

Nutrition

Per Serving.

Calories

405 kcal

20% of Daily kcal

Protein

25 g

49% RDI

Fat

21 g

3.9g sat fat

Carbs

27 g

10% RDI

Sugar

0.3 g

1% RDI

Fiber

0.9 g

3% RDI

Salt

1.8 g

35% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.5 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

600g Squid, Calamari; fresh, cleaned; bodies cut into 1 cm rings, tentacles included
2 large Eggs, Beaten
120g All-purpose Flour, For dredging
1 tsp Fine Salt, To season squid and eggs
750ml Light Olive Oil, Or sunflower oil; for deep-frying
1 Lemon, Cut into wedges
1 pinch of Fine Salt, To finish

Calamares a la Romana

Method

Prepare the squid

Beat the eggs

Coat the squid

Heat the oil

Fry in batches

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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