Lightly battered calamari rings fried to golden perfection, paired with a bold, nutty, and smoky Spanish-style romesco dip. Crunchy, vibrant, and utterly addictive.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Calamari Rings
1 lb squid tubes, cleaned and sliced into 1 cm (½ inch) rings
1 cup buttermilk (for soaking)
¾ cup all-purpose flour
¼ cup cornstarch
1 tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
Oil for deep frying (vegetable or sunflower)
For the Romesco Dip
1 large roasted red bell pepper (jarred or freshly roasted)
1 small tomato, roasted or blanched
¼ cup blanched almonds (or hazelnuts)
1 clove small garlic
1 tbsp sherry vinegar (or red wine vinegar)
¼ cup olive oil
2 tsp smoked paprika
Salt and pepper, to taste
Optional: 1 slice stale bread or 1 tablespoon breadcrumbs (for thickening)
Prepare the Calamari
1
Slice squid tubes into rings and soak in buttermilk for at least 15 minutes (up to 1 hour).
In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
Heat oil in a deep pan or fryer to 180°C / 350°F .
Remove squid from buttermilk, letting excess drip off. Dredge in the flour mix.
Fry in small batches for 1½–2 minutes , until golden and crisp.
Drain on paper towels and season immediately with sea salt.
Make the Romesco Dip
2
Combine in a blender or food processor:
Roasted red pepper
Tomato
Almonds
Garlic
Vinegar
Paprika
Blend until chunky-smooth.
Drizzle in olive oil while blending to emulsify.
Taste and adjust seasoning. Add bread if a thicker consistency is desired.
Serve at room temp or lightly chilled.
Serve
3
Arrange calamari rings on a platter with a ramekin of romesco dip.
Garnish with lemon wedges , parsley , or smoked paprika dusting .
Variations
4
Add a squeeze of lemon or lime zest to the batter mix.
Spice it up with a pinch of cayenne or serve with a side of aioli .
Make it gluten-free using rice flour or chickpea flour.
Pairing Suggestions
5
Wine: Dry Cava, Albariño, or Vermentino
Cocktail: Blood orange spritz or gin & rosemary tonic
NA: Chilled tomato juice with lime or sparkling grapefruit water
Ingredients For the Calamari Rings
1 lb squid tubes, cleaned and sliced into 1 cm (½ inch) rings
1 cup buttermilk (for soaking)
¾ cup all-purpose flour
¼ cup cornstarch
1 tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
Oil for deep frying (vegetable or sunflower)
For the Romesco Dip
1 large roasted red bell pepper (jarred or freshly roasted)
1 small tomato, roasted or blanched
¼ cup blanched almonds (or hazelnuts)
1 clove small garlic
1 tbsp sherry vinegar (or red wine vinegar)
¼ cup olive oil
2 tsp smoked paprika
Salt and pepper, to taste
Optional: 1 slice stale bread or 1 tablespoon breadcrumbs (for thickening)
Directions Prepare the Calamari
1
Slice squid tubes into rings and soak in buttermilk for at least 15 minutes (up to 1 hour).
In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
Heat oil in a deep pan or fryer to 180°C / 350°F .
Remove squid from buttermilk, letting excess drip off. Dredge in the flour mix.
Fry in small batches for 1½–2 minutes , until golden and crisp.
Drain on paper towels and season immediately with sea salt.
Make the Romesco Dip
2
Combine in a blender or food processor:
Roasted red pepper
Tomato
Almonds
Garlic
Vinegar
Paprika
Blend until chunky-smooth.
Drizzle in olive oil while blending to emulsify.
Taste and adjust seasoning. Add bread if a thicker consistency is desired.
Serve at room temp or lightly chilled.
Serve
3
Arrange calamari rings on a platter with a ramekin of romesco dip.
Garnish with lemon wedges , parsley , or smoked paprika dusting .
Variations
4
Add a squeeze of lemon or lime zest to the batter mix.
Spice it up with a pinch of cayenne or serve with a side of aioli .
Make it gluten-free using rice flour or chickpea flour.
Pairing Suggestions
5
Wine: Dry Cava, Albariño, or Vermentino
Cocktail: Blood orange spritz or gin & rosemary tonic
NA: Chilled tomato juice with lime or sparkling grapefruit water
Crispy Calamari Rings with Romesco Dip
