Calamari Frito

Name: Calamari Frito
Prep time: 10 min
Cook time: 20 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Squid Tubes — 3; All-Purpose Flour — 65g; Eggs — 2; Milk — 1 tbsp; Extra Crispy Breadcrumbs — 150g; Sunflower Oil — 120ml; Sea Salt — To taste; Black Pepper — To taste; Garlic — 2 cloves; Saffron Threads — ¼ tsp; Mayonnaise — 120ml; Lemon Juice — ½ tsp; Extra Virgin Olive Oil — 1 tbsp

These Spanish calamares fritos feature tender, succulent squid rings encased in an extra-crispy, golden-brown breadcrumb coating. Paired with a luscious saffron alioli for dipping, this restaurant-worthy appetiser perfectly balances the delicate, melt-in-the-mouth texture of the squid with an incredibly satisfying, crunchy exterior, making it an effortless and sophisticated dish that brings the authentic flavours of a Spanish tapas bar directly into your home kitchen.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 2 to 4

Notes:

For the best results, cook the squid rings in a single layer in batches; this prevents the pan from overcrowding, which ensures they fry perfectly without steaming in their own juices.

Maintain a medium heat throughout the frying process; higher temperatures will cause the breadcrumbs to darken and burn before the squid itself is adequately cooked.

When coating the rings, use one hand for the dry ingredients (flour and breadcrumbs) and the other for the egg wash; this simple trick prevents messy clumping and keeps your breading station clean.

The breadcrumbs used here are 'extra crujiente' or extra crispy, which provide a texture between standard breadcrumbs and panko; if you cannot source these, panko is an excellent substitute for that essential crunch.

Do not exceed 90 seconds of frying time per side; overcooking is the primary cause of rubbery or chewy squid, so keep a close eye on the clock to ensure that signature melt-in-the-mouth finish.

Prepare Coatings
Set up three bowls: one containing seasoned flour, one with beaten eggs mixed with milk, and the third with seasoned extra-crispy breadcrumbs.

Coat Squid
Slice the cleaned squid tubes into 1cm rings, then dredge each piece sequentially through the flour, egg wash, and breadcrumbs, ensuring an even coating at every stage.

Fry
Heat a generous amount of neutral frying oil in a pan over medium heat, then fry the squid rings in batches for 1½ minutes per side until beautifully golden.

Make Alioli
Pound garlic and saffron threads in a mortar into a smooth paste, then whisk into the mayonnaise with fresh lemon juice, olive oil, salt, and pepper until creamy.

Assemble
Transfer the hot squid to a paper towel-lined plate to drain, then serve immediately alongside the saffron alioli, garnished with fresh parsley and lemon wedges.