Calamares a la Romana

🔥 Prep

• Rinse 400 g squid under cold water, remove innards and skin, then slice the bodies into 1‑cm rings; pat dry with paper towels.
• Measure 1 cup flour into a shallow bowl.
• Crack 1 egg into a second bowl and whisk lightly.
• Measure 0.5 cup sparkling water into a third bowl.
• Measure 1 tsp salt and add to the flour mixture.
• Measure 2 cup oil into a deep skillet or fryer.

🔥 Cook

• 1. Pour the 2 cup oil into the skillet and heat over medium‑high heat until it reaches 180 °C (or a breadcrumb sizzles instantly).
• 2. In a mixing bowl combine the measured flour, 1 tsp salt, whisked egg, and sparkling water; stir until a smooth batter forms (about 30 seconds).
• 3. Lightly toss the squid rings in the flour, then dip each ring into the batter, letting excess drip off.
• 4. Carefully lower a few battered rings into the hot oil, avoiding overcrowding.
• 5. Fry for 2–3 minutes, turning once, until the coating is golden‑brown and crisp.
• 6. Using a slotted spoon, transfer the fried calamares to a plate lined with paper towels to drain excess oil.
• 7. Repeat steps 4‑6 with the remaining squid, adjusting the heat to maintain medium‑high as needed.
• 8. Sprinkle the hot fried squid with a pinch of extra salt if desired.

🔥 Serve

• Serve the calamares a la Romana hot on a platter with lemon wedges for squeezing.
• Offer alioli or garlic‑mayonnaise on the side for dipping.
• Pair with a simple green salad or crusty bread to complete the meal.