Calamares a la Romana (Crispy Fried Squid Rings)

Ingredients

• 500 g prepared squid tubes
• 100 g plain flour
• 150 ml sparkling water
• 1 tsp smoked paprika
• 700 ml sunflower oil, for frying
• 2 lemons
• 1 tsp sea salt

Method

1. 1

   Slice the squid tubes into 1 cm rings. Pat completely dry with kitchen paper — this is essential for crisp batter.

2. 2

   Whisk together the flour, smoked paprika, and a good pinch of salt in a bowl. Add the sparkling water gradually, whisking to a thin, smooth batter.

3. 3

   Heat the sunflower oil in a deep, heavy saucepan to 180°C. Test with a small drop of batter — it should sizzle and rise immediately.

4. 4

   Dip the squid rings into the batter, letting any excess drip off, then lower carefully into the hot oil. Fry in batches of 6–8 for 2 minutes until pale golden and crisp. Do not overcrowd.

5. 5

   Drain on kitchen paper, season immediately with sea salt, and serve with lemon wedges. Best eaten within minutes.