Calamares
Squid rings in a light, crackly batter, Madrid's ultimate bar snack and the heart of the city's famous bocadillo de calamares. A blazing-hot fryer, a squeeze of lemon and a smear of aioli are all it asks.
Approximate, per 1 ración (~150g). Values vary by recipe and portion.
Ingredients
- ·600 g (about 1 1/4 lb) cleaned squid, cut into rings
- ·200 g (1 2/3 cups) plain flour
- ·1 teaspoon salt
- ·250 ml (1 cup) sparkling water or cold milk (optional, for a batter)
- ·Olive or sunflower oil, for deep frying
- ·Lemon wedges, to serve
- ·Aioli, to serve
- ·Crusty rolls, if making bocadillos
Method
- 1
Rinse the squid rings and pat them thoroughly dry, which keeps the oil from spitting and helps the coating stick.
- 2
Season the flour with salt in a bowl. For a simple Madrid-style coating, dredge the rings straight in flour; for a lighter batter, first dip them in sparkling water or milk.
- 3
Toss the rings in the flour and shake off the excess so they fry crisp, not clumpy.
- 4
Heat a deep pan of oil to 190°C (375°F); it must be very hot so the squid cooks fast and stays tender.
- 5
Fry the rings in small batches for about 1 to 2 minutes until pale gold, then lift out before they toughen.
- 6
Drain on kitchen paper, salt lightly and serve at once with lemon and aioli, or pile into a crusty roll for a bocadillo de calamares.