🦑 Calamares fritos
Calamares fritos are squid rings tossed in seasoned flour and deep-fried until crisp and golden, a staple of Spanish tapas bars and beach restaurants. The thin, dry coating crackles while the squid stays tender. They are piled onto a plate with lemon wedges and eaten hot, often with a cold drink.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cleaned squid, cut into rings
- 100 g plain flour
- Oil for frying
- 1 tsp salt
- 1 lemon, cut into wedges
Method
- Dry the squid rings well.
- Mix the flour with the salt and toss the rings until evenly coated; shake off the excess.
- Fry in hot oil (about 180 °C) in small batches for 1–2 minutes until golden.
- Drain on paper towels, sprinkle with a little salt and serve with lemon.
How to make it lighter
- Order a half portion (media ración) and share it.
- Let the rings drain well on paper — less oil on the plate.
- Pair with a tomato salad instead of fried potatoes.
History
Fried squid is eaten all along the coasts of Spain, from Andalusian freidurías that fry fish and seafood to order to tapas bars in Madrid.
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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 →