Calamares a la Romana

Tender squid rings encased in a golden, puffed batter. The crispy exterior gives way to a soft center, perfectly balanced by a sharp squeeze of lemon.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 415
• Protein: 25 g
• Carbs: 32 g
• Fat: 19 g

Ingredients

• 500 g Loligo vulgaris ( cleaned and cut into rings )
• 150 g Wheat flour ( sifted )
• 2 piece Egg ( yolks and whites separated )
• 100 ml Blonde beer ( chilled )
• 1 tsp Baking powder ( powder )
• 750 ml Sunflower oil ( for frying )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 1 pinch Gray sea salt

Instructions

1. Squid preparation

   Slice the squid tubes into 1 cm thick rings. Thoroughly dry each piece with a clean cloth or paper towel; moisture is the enemy of a good batter adhesion.

2. Batter preparation

   In a mixing bowl, combine the wheat flour, baking powder, and a pinch of salt. Separate the eggs. Whisk in the yolks and lager until the batter coats the back of a spoon smoothly.

3. Whisking egg whites

   Whisk the egg whites until stiff peaks form. Gently fold them into the batter using a spatula to ensure an airy texture that will puff up when fried.

4. Frying and finishing

   Heat the sunflower oil to 180°C. Dredge the rings in flour, then dip into the batter. Drop into the hot oil. Once the crust is golden and crisp, drain on a wire rack. Serve immediately with lemon wedges.

Chef's tips

• Ensure the beer is ice-cold; the thermal shock with the hot oil guarantees a perfectly puffed crust.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the squid becomes greasy.

Storage

Consume immediately to maintain crispness. Does not tolerate reheating well.