Calamares a la romana

Calamares a la romana are squid cut into rings, lightly floured and deep-fried, and served as a tapa or starter in Spain.

What it really is

Calamares a la romana are made from cleaned squid, usually the tubes cut into rings, with the tentacles often included. The pieces are dried, dredged in a thin coating of wheat flour (some kitchens add a little salt or paprika to it), and fried briefly in hot olive oil or another frying oil until the coating is crisp and the squid is just tender. They are drained and served hot with a wedge of lemon.

The name refers to the "Roman" style of coating, a term Spanish cooks use for a flour-only dredge. It is not a sign of an Italian origin. The dish is distinct from calamares en su tinta, where squid is braised in its own ink, and from battered versions common in other countries, where the coating is a wet batter rather than a dry flour dusting.

How it's served

• Hot from the fryer, on paper or a plate, with lemon wedges
• As a tapa or shared starter in bars and seafood restaurants
• Often with alioli or a tomato-based dipping sauce on the side
• Eaten with the fingers or a cocktail stick, sometimes with bread

How to write it on the menu

• Name the squid and the cooking clearly, for example "Fried squid rings, flour-dusted, with lemon"
• Flag wheat (flour coating), and molluscs (squid), and eggs if alioli is served
• State any variant: battered rings, or tentacles included, or served with alioli or tomato sauce
• Mention that the frying oil is olive oil if used, as it matters to some guests