Battered squid rings (calamares a la romana) with salad
Squid rings dipped in flour and egg and fried until golden and tender, served with lemon and a simple lettuce, tomato and onion salad. Fresh or frozen rings both work; in Madrid they are also eaten in a crusty roll as a bocadillo de calamares.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ €3.30per portion
- 550kcal per portion
Ingredients for 4 portions
- 800 gSquid (raw), rings, thawed if frozen
- to tasteSalt
- 80 gPlain flour
- 3Eggs
- 4 tbspOlive oil, for frying
- 1Lemon, in wedges
On the side
- 1Lettuce
- 2Tomatoes
- ½Yellow onion, thinly sliced
- 3 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Wash and tear the lettuce, cut the tomatoes into wedges and thinly slice the onion. Put it all in a salad bowl.
- Pat the squid rings thoroughly dry with kitchen paper and season with salt.
- Put the flour on a plate and beat the eggs in a shallow bowl.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan or saucepan over a medium-high heat until very hot, about 180 °C.
- A few at a time, toss the rings in the flour, shake off the excess, then dip them in the egg. Fry in batches for 1–2 minutes, until golden, and drain on kitchen paper.
- Dress the salad with the oil, vinegar and a pinch of salt.
- Serve the calamares straight away with the lemon wedges and the salad.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
