Andalusian-Style Fried Calamari (Calamares a la Andaluza)
Традиционно ястие · Spanish
A popular Spanish tapa featuring calamari rings coated in a light chickpea flour batter and fried until perfectly crisp. Often served with aioli or lemon.
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Съставки
- Calamari, cleaned and cut into rings500g
- Chickpea flour (garbanzo bean flour)1 cup
- All-purpose flour1/4 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Sparkling water or beer, cold1 cup
- Vegetable oil, for frying3-4 cups
- Lemon wedges, for serving1 lemon
- Garlic aioli, for serving (optional)1/2 cup
Стъпки
- 1
Pat the calamari rings dry.
- 2
In a bowl, whisk together chickpea flour, all-purpose flour, salt, and pepper.
- 3
Gradually whisk in the cold sparkling water or beer until a smooth, thin batter forms. It should be the consistency of heavy cream.
- 4
Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
- 5
Dip the calamari rings into the batter, letting excess drip off.
- 6
Carefully fry the battered calamari in batches for 2-3 minutes until golden brown and crisp. Do not overcrowd the pan.
- 7
Remove with a slotted spoon and drain on paper towels.
- 8
Serve immediately with lemon wedges and optional aioli.
