Squid is a versatile mollusk perfect for countless recipes, from the classic squid in its ink to stuffed squid and the traditional calamari a la romana. This is one of the most traditional cooking methods, ideal to serve as an appetizer or as a main dish accompanied by a salad. The secret to making these calamari a la romana super crispy and light is to separate the egg whites from the yolks, creating a special...
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Cut each squid into medium-sized rings and place them in a bowl. Set aside.
Separate the egg yolks from the whites.
Add two tablespoons of flour to the yolks and mix well.
Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture with smooth movements.
Coat the squid rings in the batter.
Fry the squid rings in a pan with plenty of hot oil, ensuring the oil does not burn.
Once golden, remove the calamari and place them on a plate lined with paper towels to absorb excess oil.
Avoid overcooking the squid to prevent it from becoming tough.
Ensure the oil is hot but not burning to achieve a crispy texture.
Use only the thickest part of the squid for this recipe, and save the tentacles for other dishes like pasta sauces.
Why is it important to separate the egg whites from the yolks?
Separating the egg whites from the yolks creates a lighter and crispier batter for the calamari.
How can I prevent the squid from becoming tough?
Avoid overcooking the squid by frying it in hot oil and removing it as soon as it turns golden.
Can I use the squid tentacles in this recipe?
The tentacles are not used in this recipe but can be saved to prepare a delicious sauce for pasta or other dishes.
What is the best way to serve calamari a la romana?
Serve the calamari with lemon wedges and optionally pair it with a salad for a complete meal.
Can I use a different type of oil for frying?
Yes, you can use any oil suitable for high-temperature frying, such as vegetable or sunflower oil.
