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

These crispy fried calamari, known as calamares a la Andaluza, are one of Spain’s most popular tapas dishes. We’re talking a light crispy texture, a super tender interior, and very easy to make. Serve these fried calamari next to a crunchy baguette and a couple of ice-cold beers for the best moment in your day.

To make this recipe, I used squid tubes I bought frozen and thawed out and already cleaned. If you can only find regular squid in your area, make sure to clean them out well. And if you can’t find squid in your market, check with an Asian supermarket. They usually have them in the freezer department.

I served these fried calamari next to a simple tomato sauce that truly elevates the calamari. Made with just olive oil, garlic, canned tomato sauce, basil, and oregano. You can spice it up if you like by adding in a pinch of crushed red pepper or hot smoked paprika.

TIPS & TRICKS to Make this Recipe: The secret to getting ultra-tender calamari, besides not overcooking them. Is to soak the squid rings in milk between 20 and 30 minutes before cooking. Do not skip this step. As this is what makes all the difference. I used virgin olive oil to fry the calamari, but you can also use sunflower or even canola oil.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish CRISPY Fried Calamari

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Spanish CRISPY Fried Calamari | Calamares a la Andaluza

Course Appetizer

Cuisine Mediterranean, Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Resting Time 20 minutes

Servings 4

Calories 546 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 squid tubes (cleaned)
• 2 cups low fat milk 480 ml
• 1/2 cup all purpose flour 60 grams
• 1/2 cup cornstarch 60 grams
• 1/2 tsp baking powder 2 grams
• 1/2 tsp garlic powder 1.50 grams
• 1/4 tsp sweet smoked Spanish paprika 0.65 grams
• sea salt & black pepper

FOR THE TOMATO SAUCE

• 2 tbsp extra virgin olive oil 30 ml
• 3 cloves garlic (roughly chopped)
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 tbsp chopped fresh basil 3 grams
• 1 tsp dried oregano 1 gram
• sea salt & black pepper
• dash granulated sugar

EXTRAS

• 1 cup virgin olive oil 240 ml
• lemon wedges and chopped parsley for garnish

Instructions

1. Cut the tubes of squid into rings that are 1/2 inch thick (1.25 cm)

2. Add the squid rings into a casserole dish, all in a flat layer, and then add in the milk, just enough to cover the squid, cover with saran wrap, and put in the fridge for 20 to 30 minutes

3. In the meantime, add the flour into a large bowl, along with the cornstarch, baking powder, garlic powder, and paprika, then season with salt & pepper, and whisk together

4. Also make the tomato sauce: heat a saucepan with a medium heat and add in the extra virgin olive oil, after a couple of minutes, add in the chopped garlic and mix continuously, after 30 seconds, add in the canned tomato sauce, chopped basil, dried oregano, and season with salt & pepper and a dash of sugar, mix together, then lower to a low heat and simmer

5. After leaving the squid rings in the fridge for 20 to 30 minutes, drain them into a colander, then shake off any excess milk, and then add the squid rings over some paper towels and pat dry

6. Heat a large fry pan with a medium heat, and add in the virgin olive oil

7. While the oil is heating, add the squid rings into the bowl with the flour mixture, and mix together until each squid ring is coated in the flour, then put the squid rings into a colander, and shake off any excess flour

8. Once the oil is nice and hot in the pan, you want it around 350°F / 175°C, add in the squid rings, all in a single layer and evenly spaced out, cook in batches, fry for 2 to 3 minutes or until the squid rings are golden fried and crispy, as you finish each batch, transfer them into a dish with paper towels

9. To assemble the dish, add the simmering tomato sauce into a serving bowl, and decorate the fried calamari around it, garnish with lemon wedges and parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with coupon ONAFORK)

Nutrition Facts

Spanish CRISPY Fried Calamari | Calamares a la Andaluza

Amount Per Serving

Calories 546 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 5g31%

Polyunsaturated Fat 4g

Monounsaturated Fat 25g

Cholesterol 211mg70%

Sodium 611mg27%

Potassium 626mg18%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 5g6%

Protein 18g36%

Vitamin A 644IU13%

Vitamin C 12mg15%

Calcium 127mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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