Crispy Spanish Calamari Tapas

Here is a fantastic, blog-ready recipe for Crispy Spanish-Style Calamari Tapas (Calamares a la Andaluza). It features an ultra-tender soaking trick, a light and shatteringly crisp coating, and an easy homemade tomato dipping sauce.

• Prep time: 15 minutes

• Cook time: 15 minutes

• Resting/Soaking time: 20–30 minutes

• Servings: 4 (as a tapas appetizer)

Ingredients

For the Calamari:

• 500g (approx. 1 lb) fresh or thawed frozen squid tubes and tentacles, cleaned and cut into uniform 1/2-inch rings

• 1.5 cups low-fat milk (the secret tenderizer)

• ½ cup all-purpose flour

• ½ cup cornstarch (for that extra light crunch)

• ½ tsp baking powder

• ½ tsp garlic powder

• ¼ tsp sweet smoked Spanish paprika

• Sea salt and freshly ground black pepper to taste

• Vegetable oil or extra virgin olive oil for frying

For the Quick Tomato Tapas Sauce:

• 2 tbsp extra virgin olive oil

• 3 cloves garlic, roughly chopped

• 1 can (425g / 15 oz) tomato sauce or tomato passata

• 1 tbsp fresh basil, chopped

• 1 tsp dried oregano

• A pinch of sugar, sea salt, and black pepper

For Garnish:

• Fresh lemon wedges

• Fresh flat-leaf parsley, chopped

Instructions

Step 1: Tenderize the Calamari

1. Place your sliced calamari rings and tentacles into a bowl and submerge them completely in the milk.

2. Cover and let them soak in the refrigerator for 20 to 30 minutes. (Don’t skip this step—the enzymes in the milk break down the proteins to ensure melt-in-your-mouth tenderness).

Step 2: Make the Dipping Sauce

1. While the calamari is soaking, heat 2 tablespoons of olive oil in a small saucepan over medium heat.

2. Add the chopped garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).

3. Pour in the tomato sauce, dried oregano, a pinch of sugar, salt, and pepper.

4. Simmer gently over low heat for 10 minutes until thickened. Stir in the fresh basil, taste for seasoning, and keep warm in a small serving bowl.

Step 3: Prepare the Breading & Oil

1. Remove the calamari from the milk and pat them completely dry with paper towels. Discard the milk.

2. In a wide bowl or shallow tray, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.

3. Heat about 1 inch of oil in a deep skillet, cast-iron pan, or Dutch oven over medium-high heat until it reaches 180°C (350°F–375°F).

Step 4: Fry to Golden Perfection

1. Working in small batches to avoid crowding the pan, toss a handful of calamari into the flour mixture until thoroughly coated. Shake off any excess flour.

2. Carefully drop the calamari into the hot oil. Fry for just 1 to 2 minutes until light golden and crispy. Squid cooks lightning-fast; overcooking will make it rubbery!

3. Remove with a slotted spoon or spider strainer and transfer to a wire rack or plate lined with paper towels.

4. Immediately sprinkle with a pinch of sea salt while it’s still hot. Let the oil come back up to temperature before dropping the next batch.

Step 5: Plate and Serve

1. Arrange the crispy calamari around or alongside your warm tomato tapas sauce.

2. Garnish generously with fresh chopped parsley and bright lemon wedges. Serve immediately while piping hot and crunchy!

Author: swoosh0018

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