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Spanish Calamari a la Romana Recipe
Printable Version of Spanish Calamari a la Romana Recipe Here |
| 12 oz cleaned small squid hoods | 1/2 teaspoon salt | 1/3 cup all-purpose flour | | 1/4 teaspoon black pepper | oil, for deep-frying | lemon wedges, to serve | | | | | | | | | | | | | | |
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1 Cut the squid into 1/2 inch wide rings. Combine the squid rings with the salt, cover and refrigerate for 30 minutes, then dry on paper towels.
2 Combine the flour and pepper in a bowl. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will browned in 15 seconds). Flour a few squid rings and deep-fry, turning with a long-handled spoon, for 3 minutes, or until lightly browned and crisp. Flour the remaining batches just before frying. Drain on crumpled paper towels and serve hot with the lemon wedges.
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