Fish & seafood
Fried calamari
Tender squid rings in a light, golden batter, served with lemon and alioli. The star of every Spanish bar.
- 30 min20 prep · 10 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
4 servings
- Fresh squid, cleaned800 g
- Flour150 g
- Eggs2
- Olive oil, for frying750 ml
- Lemon1
- Alioli, to serveto taste
- Saltto taste
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Steps
- 1
Cut the squid bodies into rings about 1 cm wide and dry them very well with kitchen paper.
- 2
Season the rings with salt. Beat the eggs in one bowl and put the flour in another.
- 3
Heat the oil to 180 °C in a deep pan.
- 4
Dust the rings in flour, shake off the excess, then dip them in the egg.
- 5
Fry in small batches until golden. Do not overcook or the squid will turn rubbery.
- 6
Drain on kitchen paper and serve at once with lemon wedges and alioli.
Tips and questions
- Why is my calamari rubbery?
- It was fried too long or in oil that was not hot enough. At 180 °C, 1–2 minutes per batch is enough.
- Can I use frozen squid?
- Yes, and freezing even tenderises it. Thaw in the fridge and dry the rings very well before coating.
- Can I make them ahead?
- Not really; they go soft within minutes. Prepare and coat the squid ahead, then fry right before serving.
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