Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- 1 cup cold water
- Vegetable oil for frying
- Lemon wedges for serving
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or deep-fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large bowl, whisk together flour, salt, paprika, black pepper, garlic powder, onion powder, and baking powder.
2. Gradually add cold water, whisking until the batter is smooth and thick.
3. Heat vegetable oil in a large heavy-bottomed pot or deep-fryer to 375°F.
4. Working in batches, dip the squid rings into the batter, shaking off any excess, and carefully drop them into the hot oil.
5. Fry the squid rings until golden brown and crispy, about 2-3 minutes.
6. Using a slotted spoon or spider strainer, transfer the fried squid to a paper towel-lined plate to drain excess oil.
7. Serve hot with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 25g
Protein: 17g
Substitutions for ingredients:
- Cornstarch can be used instead of flour for a gluten-free version.
- Smoked paprika can be used instead of regular paprika for a smoky flavor.
Variations:
- Add chopped parsley or cilantro to the batter for extra flavor.
- Serve with aioli or marinara sauce for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy squid.
- Do not overcrowd the pot or deep-fryer to prevent the temperature from dropping.
- Pat the squid dry with paper towels before dipping in the batter to prevent excess moisture.
Storage instructions:
Leftover fried squid can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fried squid on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Serve the fried squid on a platter with lemon wedges and parsley for garnish.
Garnishes:
Lemon wedges and chopped parsley or cilantro.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Tomato and cucumber salad
Troubleshooting advice:
- If the batter is too thick, add more water until desired consistency is reached.
- If the squid is not crispy, make sure the oil is hot enough and the squid is not overcrowded.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the squid is fully cooked before serving.
Food history:
Calamares a la Romana is a popular Spanish dish that originated in Rome, Italy. It is traditionally made with squid, flour, and spices, and is a popular street food in Spain.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish with lemon wedges and dipping sauce.
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Region: Spanish