Crispy Calamares a la Romana with Aioli
Golden-fried squid rings in under 20 minutes, served with garlicky aioli and a bright side salad. A showstopper Spanish tapa that tastes restaurant-perfect at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb squid, cleaned and sliced into 1/2-inch rings
- ¾ cup all-purpose flour
- 2 cups neutral oil for frying
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 whole lemon (halved)
- 2 cups mixed greens or romaine for salad
Instructions
- 1
Stir mayonnaise with minced garlic and a squeeze of lemon juice. Season with salt and pepper. Set aioli aside.
- 2
Pat squid rings dry with paper towels. Toss with flour, salt, and pepper until evenly coated.
- 3
Heat oil in a heavy-bottomed pot or deep skillet over medium-high until a piece of squid sizzles immediately on contact, ~3 minutes.
- 4
Working in two batches, fry squid 90 seconds per batch until golden and crispy. Transfer to paper towels.
- 5
Toss greens with a squeeze of lemon juice, a drizzle of oil, and a pinch of salt.
- 6
Serve crispy calamares with aioli and salad on the side. Squeeze remaining lemon over the squid.
Tools you’ll need
- heavy-bottomed pot or deep skillet (3-quart minimum)
- instant-read or deep-fry thermometer
- paper towels
- slotted spoon or spider strainer
- small bowl for aioli
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