Crispy Calamares a la Romana with Lime
Tender squid rings fried until golden and crispy, served with lime wedges and a garlicky aioli for dipping. Total time under 15 minutes—no marinating, no fuss.
- Total time
- 12 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb squid, cleaned and sliced into 1/4-inch rings
- ¾ cup all-purpose flour
- 2 cups neutral oil for frying
- 2 whole limes
- 1 whole garlic clove, minced
- ½ cup mayonnaise
Instructions
- 1
Pat squid rings dry with paper towels. Season with salt and pepper.
- 2
Toss squid rings in flour until coated, shake off excess in a colander.
- 3
Heat oil in a deep skillet to 375°F over medium-high. Test with a flour pinch—it should sizzle immediately.
- 4
Fry squid in two batches, 60–90 seconds per batch, until golden and crispy. Do not crowd the pan.
- 5
Drain on paper towels. Stir minced garlic into mayo, season with salt and lime juice for aioli.
- 6
Serve hot calamares with lime wedges and garlic aioli for dipping.
Tools you’ll need
- deep skillet or heavy-bottomed pot
- instant-read thermometer
- colander
- paper towels
- slotted spoon or spider strainer
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