🦑 Calamari a la romana
Calamari a la romana are squid rings coated in flour and beaten egg and deep-fried in olive oil until crisp and golden. The egg gives a slightly puffy, tender batter around the soft squid. They are served hot as a starter or tapa, with plenty of lemon to squeeze over.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cleaned squid, cut into rings
- 80 g plain flour
- 2 eggs, beaten
- Olive oil for frying
- Salt
- 1 lemon, cut into wedges
Method
- Pat the rings dry and season with salt.
- Dredge them in flour, shake off the excess and dip in the egg.
- Fry in olive oil at about 180 °C in small batches for 1–2 minutes until golden.
- Drain on paper towels and serve with lemon wedges.
How to make it lighter
- Share one portion between two as a starter.
- Drain well on paper towels to remove surface oil.
- Serve with a large green salad to fill the plate.
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.
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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 →