Here in Spain, fried calamari, or calamares fritos, is one of the most loved tapas, and I’m excited to show you how to make this Spanish dish at home! Since they use only a few simple ingredients, they’re easier to make than you might think.

If you love Spanish seafood tapas, make sure to try my recipes for gambas al ajillo (garlic shrimp) and boquerones fritos (fried anchovies).

Introduction

My mother-in-law’s crispy, golden calamares fritos are one of my
favorite tapas, and like most traditional Spanish tapas, they’re simple to prepare.

The trick is to get great quality calamari. If you’re in Spain, you can get fresh calamari at nearly any supermarket. If you don’t live in Spain, check the frozen seafood section of your grocery store, as many supermarkets carry it now. Frozen calamari is more tender than fresh, so it’s perfect for this recipe!

Ingredients

Curious what you need to make a crispy, golden batch of calamares fritos? Let’s talk about the key ingredients!

• Squid: I like buying whole, fresh squid and cutting it into rings myself, but feel free to purchase frozen rings. Frozen squid will actually be more tender when cooked, so it will work well in this recipe.
• Flour: I use all-purpose flour. You could also go the extra mile and use some breadcrumbs too, but I don’t find the extra breading adds much!
• Milk: My mother-in-law uses milk to tenderize the squid. But feel free to skip this step if you can’t have milk. Or you can use lemon juice instead!
• Olive Oil: Frying in good quality olive oil (preferably extra virgin) is key to getting true Spanish style calamares fritos.
• Spices: This recipe keeps this simple with black pepper and paprika.

See recipe card for full information on ingredients and quantities.

Substitutions

• Squid: Substitute with cuttlefish strips (chocos fritos in Spanish).
• Gluten Free Version: Use chickpea flour instead of all-purpose.
• Spicier Version: Spice things up with a little cayenne pepper.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Tenderize the calamari for the best results. Cover with milk or lemon juice and marinate for at least 30 minutes or up to a few hours.
2. In the meantime, mix flour, salt, black pepper, and paprika in a large bowl.

3. Dry the calamari rings on paper towels. You need to dry them fully — any extra moisture will mix with the flour and stop the calamari from becoming nice and crispy. We don’t want that!
4. Then, cover each ring with the flour mixture.

5. Quickly dip the calamari ring in milk.
6. Coat it in the flour again. This double coating (when done right) results in super crispy and delicious calamares fritos.

7. Heat a frying pan with olive oil until very hot (but not smoking) and deep fry the squid rings in batches. Don’t overcrowd the pan.
8. Fry for 2-3 minutes, then remove with a slotted spoon.

9. Drain on paper towels to remove excess oil, and sprinkle with sea salt. Serve with lemon wedges and alioli dipping sauce (optional, but delicious!).

Recipe FAQs

Serve

It’s common to serve calamares fritos at both lunch and dinner, and is even enjoyed in sandwich form! The bocadillo de calamares (fried calamari sandwich) is Madrid’s signature sandwich and is a must-try recipe.

Plate your calamares fritos with lemon wedges and sea salt, and if you would like a dipping sauce, try some garlicky alioli.

In Spain, fried calamari is often served as part of a large fried seafood
platter, or at a tapas feast. I love to serve it with other fried foods, like ham croquettes and fried eggplant with honey, and with cold tapas like ensaladilla or marinated carrots. Mix and match as you like!

Store

Leftovers: These fried squid rings taste best when served right out of the hot oil. However, if you must store leftovers, they will keep in the fridge in an airtight container for 2 days. Reheat in a hot oven until warm.

Expert Tips

• For extra tender calamari, marinate the squid in milk or lemon juice for 30 minutes before frying. If using milk, you can marinate for a few hours–up to overnight. With lemon juice, don’t marinate for more than 30 minutes, or they’ll cook from the acid.
• For gluten-free fried calamari, substitute chickpea (garbanzo) flour. They’re delicious!
• You can use frozen calamari rings as long as you defrost them and remove extra moisture with paper towels.
• These are best served immediately, but you can eat leftovers for up to two days. Store in the fridge in a sealed container and reheat in a hot oven for a few minutes. 

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Fried Calamari Recipe (Calamares Fritos)

This Spanish fried calamari recipe is easy and delicious! With just a handful of ingredients and a few simple steps, you’ll have restaurant-quality tapas in no time!

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Course: Appetizer, Tapas

Cuisine: Spanish

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 478.2kcal

Instructions

• Slice the cleaned squid into half-inch rings and place them in a bowl. Pour in the lemon juice or milk and toss to combine, then set aside for 30 minutes to marinate. (I prefer the milk method, but use whatever you have on hand.)

• Meanwhile, combine the flour, paprika, salt, and black pepper, then dump half of the flour mixture into a second bowl. Pour the half-cup of milk into a third bowl.

• When the squid has marinated, drain off the liquid and dry the squid with paper towels. Any extra moisture will prevent the squid from getting very crispy later.

• Place a large skillet over medium-high heat and pour in the olive oil to a depth of about half an inch. Heat the oil to 350-375°F (176-190°C).

• While the oil is heating, bread the squid one piece at a time. Dunk it in the first bowl of the flour mixure, then in the milk, then in the second bowl of the flour mixture.

• Fry the breaded squid rings in batches, being careful not to overcrowd the pan, until they are golden brown on both sides, about 2-3 minutes. Use a skimmer to remove the calamari from the hot oil and drain it on paper towels to catch excess grease.

• Serve the fried calamari hot with lemon wedges and a sprinkle of sea salt, and serve with homemade alioli as a dipping sauce if desired.

Notes

• For extra tender calamari, marinate the squid in milk or lemon juice for 30 minutes before frying. If using milk, you can marinate for a few hours–up to overnight. With lemon juice, don’t marinate for more than 30 minutes, or they’ll cook from the acid.
• For gluten-free fried calamari, substitute chickpea (garbanzo) flour. They’re delicious!
• You can use frozen calamari rings as long as you defrost them and remove extra moisture with paper towels.
• These are best served immediately, but you can eat leftovers for up to two days. Store in the fridge in a sealed container and reheat in a hot oven for a few minutes. 

Nutrition

Calories: 478.2kcal | Carbohydrates: 31.12g | Protein: 21.89g | Fat: 29.65g | Saturated Fat: 4.57g | Cholesterol: 266.23mg | Sodium: 70.17mg | Potassium: 385.52mg | Fiber: 1.75g | Sugar: 1.81g | Vitamin A: 200.48IU | Vitamin C: 19.64mg | Calcium: 72.7mg | Iron: 2.61mg

Photography by Giulia Verdinelli