About this recipe

Golden, crispy rings of squid encased in a light, seasoned batter — this is the quintessential Spanish tapa. Calamares a la romana are a staple of tapas bars from Madrid to Seville, served piping hot with a squeeze of lemon and a side of aioli. The secret is keeping the batter thin and cold so it fries up shatteringly crisp without masking the tender squid inside.

Instructions

1. 1

   Pat the thawed squid calamari cleaned, bodies, tentacles kept rings and tentacles thoroughly dry with paper towels — moisture is the enemy of a crispy crust. Season lightly with fine sea salt and set aside on a plate. Place a wire rack over a baking sheet and set near the stove.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and sweet smoked paprika. Make a well in the center and add the beaten large egg and cold sparkling water (or cold lager beer). Whisk until just combined — a few small lumps are fine. Do not overmix. Keep the batter cold; if your kitchen is warm, set the bowl over a bowl of ice.

3. 3

   Pour the neutral oil into a deep heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat ^[over medium-high heat] until it reaches ![350–360°F]. Use a meat thermometer for accuracy — oil that's too cool makes greasy calamares; too hot burns the batter before the squid cooks through.

4. 4

   Working in batches, lightly dust the thawed squid calamari cleaned, bodies, tentacles kept rings in a thin layer of all-purpose flour, shaking off the excess, then dip them into the batter, letting any excess drip off. Carefully lower them into the hot oil one by one. Fry for 2–3 minutes, turning once with tongs or a slotted spoon, until the batter is golden and crisp. Do not crowd the pot — fry in 3–4 small batches to maintain oil temperature.

5. 5

   Transfer the fried calamares to the wire rack (not paper towels directly, to keep them crisp). Immediately season with a pinch of fine sea salt while still hot. Allow the oil to return to temperature between batches.

6. 6

   Arrange the calamares on a warm platter and serve immediately with lemon wedges and aioli on the side. They are best eaten within minutes of frying.