🦑 Calamares a la romana
Calamares a la romana are squid rings dipped in flour and beaten egg and deep-fried until puffed and golden. The coating is light and crisp, the squid inside tender. In Spain they are served as a tapa or starter with lemon wedges and a garlicky aioli for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cleaned squid tubes, cut into 1 cm rings
- 80 g plain flour
- 2 eggs, beaten
- Olive oil for frying
- Salt
- 1 lemon, cut into wedges
- Aioli to serve
Method
- Pat the squid rings dry and season with salt.
- Toss them in flour, shake off the excess, then dip in beaten egg.
- Fry in hot oil (about 180 °C) in small batches for 1–2 minutes until golden.
- Drain on paper towels and serve hot with lemon wedges and aioli.
How to make it lighter
- Share a portion as a starter rather than eating a full plate.
- Squeeze lemon instead of dipping in aioli — 1 tbsp aioli is about 90–100 kcal.
- Fry at the right temperature: the coating absorbs less oil when the oil is hot.
History
Battered squid rings 'a la romana' are a classic tapa across Spain, especially in Madrid, where they are also stuffed into a bread roll; despite the name, the link to Rome is unclear.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Calamares a la romana and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →