Calamari Fritos: Deep Fried Squid

Calamari Fritos present a delightful twist on seafood, transforming simple squid into crispy golden rings that even the most discerning young palates might adore – provided they avoid the rubbery mishaps of yore. This Spanish favourite evokes the sunny buzz of tapas gatherings, offering an aspirational escape to Mediterranean shores with its tender bite and satisfying crunch.

The recipe captures the essence of fresh seafood, balanced by subtle flavours from a light batter that enhances without overwhelming. Key ingredients like squid and basic flour create a comforting yet exciting dish, while deep frying delivers that irresistible texture, making it feel indulgent and approachable for casual feasts.

access_time

Prep: 15 minutes
Cook: 10 minutes

Ingredients

Squid

400g small squid, cleaned and cut into rings, tentacles left whole or calamari rings
100g plain flour
salt
oil for deep frying

Batter

60g self raising
60ml milk
1 egg
1 tsp olive oil
salt

To Serve

Alioli (see recipe) or mayonnaise
1 lemon quartered
salt

Method

Batter: Sieve the flour into a large bowl. Mix the milk, olive oil and egg together. Gradually mix in the milk mixture until you have a smooth batter. Leave the batter to stand for 30 minutes.
To Cook: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C (to check the temperature place a small cube of bread in the oil and it should rise to the top and be crisp and golden brown after a couple of seconds). Dry the squid or calamari rings with kitchen paper. Place the flour in a bowl and season it with a little salt. Dip the squid in the flour and shake off the excess flour, then coat them in the batter. Deep fry the squid in the hot oil in batches, for around 1 minute, they should be crisp and golden. Remove the squid from the oil and drain them on kitchen paper. Keep them warm while you prepare the remaining squid.
To Serve: Season the squid with a little salt and place them in bowls. Serve the squid with lemon wedges and alioli or mayonnaise.