Dish · spanish
Fried Calamari
Squid rings dipped in a flour-and-egg batter and fried until golden, served hot with a wedge of lemon, crisp outside with tender squid inside.
Where it comes from
Fried squid appears across Mediterranean coastal cooking, and this Spanish version takes its name, meaning Roman style, from a general association with Italian frying methods rather than any single documented source.
What cooks argue about
The technical fight is timing: squid needs either a very fast, hot fry of a minute or two, or a long, slow braise, since anything in between turns the squid tough and rubbery.
Versions
Nobody has published a fried calamari here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
egg
olive oil
lemon