Calamares a la Romana

Name: Calamares a la Romana
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g squid tubes, cleaned and cut into rings; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1 cup ice-cold sparkling water; Vegetable oil for frying; Lemon wedges for serving; Garlic aioli for dipping

Published: June 27, 2026 | Spanish Cuisine | ⏱ 23 min

Crispy golden calamares a la romana with lemon wedges

Calamares a la romana is one of Spain's most beloved tapas — tender squid rings coated in a light, crisp batter and fried to golden perfection. Served with a squeeze of lemon and garlic aioli, this classic tapa is a staple in bars across Madrid and Andalusia.

Recipe Info

Prep Time15 min

Cook Time8 min

Total Time23 min

Servings4

DifficultyEasy

CuisineSpanish

500g squid tubes, cleaned and cut into rings
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup ice-cold sparkling water
Vegetable oil for frying
Lemon wedges for serving
Garlic aioli for dipping

2 Instructions

Prepare the squid

Pat squid rings thoroughly dry with paper towels. Season lightly with salt.

Make the batter

Whisk flour, salt, paprika, and pepper. Gradually whisk in ice-cold sparkling water until smooth. The batter should be thin and bubbly.

Fry

Heat oil to 190°C (375°F). Dip squid rings into batter, let excess drip off, and fry in batches for 2-3 minutes until golden and crispy. Drain on paper towels.

Serve

Season with a pinch of salt, serve immediately with lemon wedges and garlic aioli.

Pro Tips

Ice-cold sparkling water is the secret to a light, crispy batter. The colder the better.
Do not overcrowd the pan. Fry in small batches to maintain oil temperature.
Pat the squid extremely dry before battering to help the batter adhere.

Nutrition Information

Calories	290 kcal
Protein	18g
Fat	14g
Saturated Fat	2g
Carbohydrates	22g
Fiber	1g
Sugar	0g
Sodium	380mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Squid becomes rubbery when overcooked. Fry for just 2-3 minutes until the batter is golden. Overcrowding the pan also causes steaming instead of frying.

Yes. Thaw completely and pat very dry before battering. Frozen squid can sometimes be more tender.

Rating

★ ★ ★ ★ ★ 4.6 (145 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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