Roman-style squid are the queen tapa of Madrid and all of Spain, despite its name that evokes Rome due to the batter technique. They became popular in Castilian taverns in the 20th century as a vermouth aperitif. Its secret is in the thin batter and the very fast cooking.
Mediterranean
Roman-style squid
Crispy Roman-style squid battered with lemon, paprika and aioli.
- Spain
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 28 g
- Fiber 1 g
- Carbohydrates 32 g
- Fat 16 g
- Sodium 540 mg
Story behind the dish
Preparation
Roman-style squid is a Spanish preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g fresh squid rings.
- Have ready: 200 g of wheat flour.
- Have ready: 1 beaten egg.
- Have ready: 100 g of fine breadcrumbs.
- Have ready: 500 ml of mild olive oil for frying.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry the squid rings very well with kitchen paper;…
Dry the squid rings very well with kitchen paper; season lightly.
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Prepare three dishes: flour with paprika
Prepare three dishes: flour with paprika, beaten egg and breadcrumbs.
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Pass each ring through flour
Pass each ring through flour, egg and breadcrumbs, pressing to combine.
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Heat oil to 175 C; Fry in batches for 2 minutes until golden and…
Heat oil to 175 C; Fry in batches for 2 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and season with salt and pepper when leaving the oil.
Drain on absorbent paper and season with salt and pepper as it comes out of the oil.
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Serve hot with lemon
Serve hot with lemon, parsley and mayonnaise or aioli.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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