Calamares a la romana
Squid cut into rings, dipped in a light flour batter and deep-fried — the golden calamari of Spanish bars, and the filling of Madrid's bocadillo de calamares.
Calamares a la romana are squid rings coated in a thin flour batter and fried until pale gold and crisp, served with a wedge of lemon and, often, allioli. It is a tapas-bar and seaside staple across Spain, and in Madrid it takes on an unlikely landlocked fame as the filling of the bocadillo de calamares — a crusty roll packed with fried squid rings, eaten by the plaza-side. The batter is meant to be light and the squid tender; done badly it turns to rubber in a thick crust, which is why a good version is worth seeking out.
How it's served
Hot with a lemon wedge and sometimes allioli; in Madrid, famously stuffed into a bread roll as the bocadillo de calamares.
- Origin
- Spain
- Etymology
- Calamares are squid; a la romana ('Roman style') describes food dipped in batter and fried.
Frequently asked
What does 'a la romana' mean?
It describes food that has been coated in a light flour (and sometimes egg) batter and fried — 'Roman style'. Calamares a la romana are therefore battered, fried squid rings, as opposed to grilled or stewed squid.
What is a bocadillo de calamares?
A Madrid classic: a crusty bread roll filled with calamares a la romana. It is one of the city's signature cheap eats, especially around the Plaza Mayor.