Crispy Calamares a la Romana with Lemon

Why You’ll Love This Recipe

• Classic Spanish bar-snack vibes with shatteringly crisp rings and tender squid inside.
• Simple pantry dredge—no tricky batter—yet beautifully puffed and light.
• Fast fry time and straightforward technique; great for weeknights or entertaining.
• Versatile: serve as tapas with lemon or build an irresistible bocadillo.

Grocery List

• Produce: Garlic, lemons, fresh parsley (optional)
• Dairy: Whole milk, mayonnaise (if making the quick lemon-garlic mayo)
• Pantry: All-purpose flour, rice flour, baking powder, kosher salt, black pepper, sweet paprika, neutral frying oil (or light olive oil), crusty rolls (for bocadillo)

Full Ingredients

Squid and Marinade

• 1 1/4 lb (560 g) cleaned squid (bodies and tentacles)
• 1 cup (240 ml) whole milk
• 2 garlic cloves, lightly smashed
• Finely grated zest of 1 lemon
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp fine sea salt

Dredge

• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (30 g) rice flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sweet paprika

For Frying and Serving

• 4 cups (1 L) neutral oil (sunflower, canola) or light olive oil
• Flaky sea salt, to finish
• Lemon wedges, to serve
• 2 tbsp chopped fresh parsley (optional)

Optional: Bocadillo Build

• 2–4 crusty Spanish-style rolls or baguette sections
• 1/2 cup (120 g) aioli or lemon-garlic mayo (see below)

Optional: Quick Lemon-Garlic Mayo

• 1/2 cup (120 g) mayonnaise
• 1 small garlic clove, finely grated
• 2 tsp (10 ml) fresh lemon juice
• Pinch of salt

Step-by-Step Instructions

Step 1: Prep and slice the squid

If using whole squid, pull out the head and tentacles, remove the clear quill, peel off the thin skin, and rinse the tubes clean. Trim the tentacles just below the eyes, discarding the beak. Pat everything thoroughly dry. Slice the bodies into 1/2 inch (1.3 cm) rings; leave tentacles whole. Dry again with paper towels—surface dryness is key for crispness.

Step 2: Make a light marinade

In a bowl, combine the milk, smashed garlic, lemon zest, lemon juice, and fine salt. Add the squid and refrigerate for 20 minutes. This quick soak gently seasons and keeps the squid tender; do not exceed 30 minutes to avoid the lemon over-tenderizing the exterior.

Step 3: Mix the dredge

In a shallow dish, whisk together the all-purpose flour, rice flour, baking powder, kosher salt, pepper, and paprika. The rice flour and baking powder help the coating fry up extra light and slightly puffed, similar to Spanish harina de freír.

Step 4: Heat the oil

Pour 1.5 inches (4 cm) of oil into a deep, wide skillet or Dutch oven. Heat to 350–365°F (175–185°C). Use a thermometer for accuracy. Keep a wire rack set over a baking sheet nearby for draining.

Step 5: Drain and coat

Lift the squid from the marinade and let excess liquid drain off in a colander. Pat lightly with paper towels. Toss a handful at a time through the flour mixture to coat. Shake off excess and place on the rack for 2 minutes—this brief rest hydrates the flour so it adheres better and fries crisper.

Step 6: Fry in small batches

Carefully lower coated rings into the hot oil without crowding. Fry 90 seconds to 2 minutes total, turning once, until the coating is pale golden and puffed and the squid is just cooked. Maintain the oil between 340–365°F (171–185°C). Transfer to the rack, immediately sprinkle with flaky salt, and repeat with remaining squid.

Step 7: Finish with lemon (and optional parsley)

Serve the calamares straight away with lemon wedges for squeezing. A scattering of chopped parsley adds a fresh herbal note and Spanish bar flair.

Step 8: Optional bocadillo assembly

Split and warm the rolls. If making the lemon-garlic mayo, stir mayonnaise, grated garlic, lemon juice, and a pinch of salt until smooth. Spread on the rolls, pile in hot calamares, squeeze lemon over the top, and close. Eat immediately while crisp.

Pro Tips

• Dry thoroughly: Moisture is the enemy of crispness—dry the squid before marinating and again after draining.
• Rest after dredging: A 2-minute rest on a rack sets the coating and improves adhesion.
• Mind the temperature: Too cool and they get greasy; too hot and they over-brown. Aim for 350–365°F (175–185°C).
• Season hot: Sprinkle flaky salt as soon as the rings come out so it sticks.
• Fry fast: Tender squid needs only 90 seconds to 2 minutes. Overcooking makes it chewy.

Variations

• Gluten-free: Use 1/2 cup (70 g) rice flour + 1/2 cup (70 g) fine cornstarch for the dredge; keep baking powder and seasonings the same.
• Classic battered style: Whisk 1 egg with 1/2 cup (60 g) flour, 1/2 cup (120 ml) cold sparkling water, 1/2 tsp salt. Dip squid and fry as directed for thicker, traditional a la romana batter.
• Smoky-spicy: Add 1/2 tsp smoked paprika and a pinch of cayenne to the dredge; serve with a lemony garlic mayo.

Storage & Make-Ahead

Calamares are best eaten immediately; they lose crispness as they sit. If needed, re-crisp on a rack in a 425°F (220°C) oven for 5–7 minutes. Do not refrigerate fried rings—they soften. You can, however, clean and slice the squid up to 24 hours ahead (refrigerate in an airtight container lined with paper towels). Mix the dredge up to 2 days in advance. Make the lemon-garlic mayo up to 3 days ahead.

Nutrition (per serving)

Approximate for 1/4 of recipe without bread or mayo: 370 calories; 22 g protein; 18 g fat; 26 g carbohydrates; 1 g fiber; 720 mg sodium. Values vary with oil absorption and seasoning.