The Famous CRISPY Fried Calamari from Spain | Calamares a la Andaluza

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the squid tubes into rings about 1.25 cm (½ inch) thick.
2. Lay the rings flat in a casserole dish, add enough milk to just cover them, cover with cling film and refrigerate for 20 to 30 minutes.
3. Meanwhile, put the flour, cornstarch, baking powder, garlic powder and paprika in a large bowl, season with salt and pepper, and whisk together.
4. For the sauce, heat the olive oil in a saucepan over medium heat. After a couple of minutes, add the chopped garlic and stir constantly. After 30 seconds, add the tomato passata, basil and oregano, season with salt, pepper and a dash of sugar, stir, then reduce to low and simmer.
5. After 20 to 30 minutes, drain the squid in a colander, shake off excess milk, then spread the rings on paper towels and pat them dry.
6. Heat the olive oil in a large frying pan over medium heat.
7. Toss the squid rings in the flour mixture until coated, then shake off the excess flour in a colander.
8. When the oil reaches about 175°C / 350°F, fry the rings in a single layer, in batches, for 2 to 3 minutes until golden and crispy. Drain each batch on paper towels as it is done.
9. Pour the simmering tomato sauce into a serving bowl, arrange the calamari around it, and garnish with lemon wedges and parsley. Serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicLemonMilkTomato sauceSquid