Calamares Fritos Recipe
Dusted with Spanish pimentón and lightly fried. Served with Romesco sauce.
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Ingredients
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Calamares
Romesco Sauce
Method
Preparing the Calamares
- 1
Prepare the Calamari
In a bowl, combine the flour, Spanish pimentón, salt, and black pepper. Mix well.
- 2
Coat the Calamari
Dredge the calamari rings in the flour mixture until fully coated. Shake off any excess flour.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the olive oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Calamari
Fry the calamari in batches for about 2-3 minutes or until golden brown. Do not overcrowd the pan.
- 5
Drain the Calamari
Remove the fried calamari with a slotted spoon and place them on paper towels to drain excess oil.
Preparing the Romesco Sauce
- 6
Blend the Ingredients
In a food processor, combine the roasted red bell peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, salt, and black pepper.
- 7
Process the Sauce
Blend until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
- 8
Taste and Adjust
Taste the Romesco sauce and adjust seasoning with more salt or vinegar if necessary.
Serving
- 9
Plate the Dish
Arrange the fried calamari on a serving platter and serve hot with a side of Romesco sauce for dipping.
