Calamares A La Romana Fried Squid With Aioli Recipes

CALAMARES A LA ROMANA

Calamares a la Romana image

This popular Spanish tapa, known as calamares fritos or calamares a la romana, is quick to make and delicious with some aioli sauce.

Provided by Lisa & Tony Sierra

Categories Appetizer

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

2 lbs. squid (preferably cleaned)
24 to 32 oz. Spanish olive oil (for frying)
1/4 lb. (or more) flour (all-purpose)
Salt to taste
1 lemon (cut into 8 pieces)

Steps:

Wherever and however you buy the squid, they need to be cleaned before cooking. The spines, ink sacks, and heads should be discarded. If you are cleaning the squid yourself, don't throw away the tentacles because those are good to eat, too.
Once the squid are cleaned, dry them thoroughly. Cut the squid bodies into rings.
Pour 1/2 inch of olive oil into a large open frying pan and put on high heat for frying, but be careful that the oil does not smoke.
Put the flour and a bit of salt into a large plastic bag. Place a few pieces of squid into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil.
Continue to cover pieces in flour and add to the frying pan. Do not crowd the pan, leaving enough room in the pan to turn over squid rings if necessary.
Fry until the rings turn golden. When done, remove the squid rings from pan and allow to drain on a paper towel. Serve hot with lemon.

Nutrition Facts : Calories 358 kcal, Carbohydrate 26 g, Cholesterol 264 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, Sodium 125 mg, Sugar 4 g, Fat 20 g, ServingSize 8 appetizer servings, UnsaturatedFat 0 g

CALAMARES A LA PLANCHA

Calamares a La Plancha image

This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.

Provided by Artichoke gal

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb small squid
6 tablespoons extra virgin olive oil, divided
3 tablespoons Italian parsley, finely minced
1 garlic clove, finely minced
salt
fresh ground pepper

Steps:

Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
Serve squid very hot, drizzled with the parsley-garlic mixture.

Nutrition Facts : Calories 285.5, Fat 21.8, SaturatedFat 3.2, Cholesterol 264.2, Sodium 52, Carbohydrate 3.9, Fiber 0.1, Protein 17.8

CRISPY FRIED CALAMARI & AïOLI

Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories Starter

Time 20m

Number Of Ingredients 10

Ingredients

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced

Steps:

Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

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