Fried squid
6 servings
25 minutes
Fried calamari is a vibrant dish of Spanish cuisine that embodies the spirit of the Mediterranean coast. Its history is closely linked to the traditions of sailors and coastal towns where fresh seafood has always held a central place on the table. The crispy golden crust, tender texture of the squid, and light saltiness create a harmony of flavors enhanced by the refreshing tang of lemon. They pair perfectly with a glass of cool white wine or as an appetizer on a warm summer evening. The calamari are fried in airy batter that gives them lightness, while a special frying technique preserves their juiciness inside. This simple yet elegant dish can be served as a standalone appetizer or as part of tapas – small Spanish bites for friendly gatherings.
1
Sift the flour with a pinch of salt into a bowl. Gradually add soda water in small portions until the consistency of whipped batter.
- Wheat flour: 5 tablespoon
- Salt: to taste
- Soda water: 250 ml
2
Heat the oil in a deep fryer or a high-sided pan to 180–190 degrees (you can check with a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
- Corn oil: 200 ml
3
Clean the squid, cut into 1 cm rings, dust with flour, and dip in batter. Fry in a large amount of oil in batches until golden-brown crust forms.
- Squid: 1.2 kg
- Wheat flour: 5 tablespoon
4
Remove the cooked rings with a slotted spoon, letting the excess oil drain, and keep warm while the others are frying. Serve on the table, garnished with lemon slices.
- Lemon: 1 piece