This classic Spanish tapas features tender squid rings encased in a light, crispy golden batter that shatters with each bite. Perfectly fried until golden and served with a squeeze of fresh lemon, this iconic dish is an absolute crowd-pleaser that brings the vibrant flavors of Spain right to your table.
⏱️40 min
📊Medium
👥4 servings
🍽️Starter
seafoodquickfamilyfestive
Ingredients
600 gfresh squid (calamares)
150 gall-purpose flour
1000 mlvegetable oil for frying
5 gsalt
200 mlwater
2 pieceslemon
2 gblack pepper
1 tsppaprika (optional)
Instructions
1PREPARE THE SQUID: Clean the fresh squid by removing the tentacles and head from the body. Pull out the transparent quill and rinse the inside thoroughly under cold running water until clean. Remove the thin purple membrane from the outside by rubbing gently under water. Pat dry with paper towels and cut the squid bodies into rings approximately 8-10mm thick, keeping the tentacles whole or halving them if very large. This preparation ensures even cooking and the best texture.
2MAKE THE BATTER: In a large mixing bowl, combine 150g of flour with 5g of salt and 2g of black pepper, plus 1 teaspoon of paprika if desired for extra flavor. Gradually whisk in 200ml of cold water, stirring until you achieve a smooth, thin batter with the consistency of heavy cream—it should coat the back of a spoon but still drip easily. Let the batter rest for 10 minutes at room temperature; this relaxes the gluten and creates a lighter, crispier coating when fried.
3HEAT THE OIL: Pour 1000ml of vegetable oil into a deep heavy-bottomed pot or deep fryer and heat to exactly 180°C (356°F), using a reliable kitchen thermometer to verify the temperature. Maintaining the correct temperature is crucial: too low and the calamares will absorb oil and become greasy; too high and they'll brown before cooking through. Let the oil reach full temperature before proceeding—this takes about 8-10 minutes.
4COAT THE SQUID: Working in batches to avoid overcrowding, take the dry squid rings and tentacles and dip them into the prepared batter, ensuring each piece is fully coated on all sides. Lift each piece and allow excess batter to drip back into the bowl for about 2 seconds before carefully placing it into the hot oil. Do not overcrowd the pan—fry only 5-6 pieces at a time so they maintain the oil temperature and cook evenly.
5FRY UNTIL GOLDEN: Fry each batch for approximately 2-3 minutes, stirring gently with a slotted spoon halfway through cooking to ensure even browning on all sides. The calamares are perfectly done when they turn a beautiful golden-brown color and the batter is crispy to the touch—you should hear a satisfying crunch when you bite into them. Remove each batch with a slotted spoon and drain immediately on paper towels placed on a clean plate.
6SEASON AND SERVE: While still warm, sprinkle the freshly fried calamares lightly with additional salt to taste. Arrange on a serving platter and serve immediately with lemon wedges cut into halves, allowing guests to squeeze fresh lemon juice over the calamares just before eating. The acidity of the lemon brightens the rich, crispy flavors and provides the authentic Spanish tapas experience that makes this dish unforgettable.