Golden, crispy, and mouthwateringly tender, calamares a la romana (Roman-style squid) isn’t just a snack—it’s a symbol of Spanish cuisine. But why is this simple fried seafood so loved across the country?
Let’s take a delicious dive into the story, flavor, and cultural roots behind Spain’s favorite fried food.
What Exactly Are Calamares a la Romana?
At its core, calamares a la romana is a simple dish
- Fresh squid rings, dipped in a light flour and egg batter
- Fried until golden and crispy
- Served hot, usually with a wedge of lemon and sometimes a bit of garlic mayo or aioli
Sounds simple, right? That’s the beauty of it. But don’t let the simplicity fool you—getting it just right takes skill and the freshest ingredients.
Think of it like the Spanish version of fried calamari, but with a local twist. The batter is usually lighter than what you’d find in other countries. It’s crunchy on the outside but doesn’t overpower the delicate flavor of the squid inside.
A Bite of History, Where Did This Dish Come From?
The name a la romana actually comes from Rome, or at least the Roman Empire. When Spain was under Roman rule centuries ago, many cooking styles and traditions were introduced that still influence Spanish food today.
Frying in oil was one of those methods. Over time, the Spanish made it their own, especially in coastal regions, where seafood was always fresh and plentiful.
Today, calamares a la romana are a national favorite, but the tradition started in Mediterranean coastal towns. Places like Valencia, Barcelona, and Cádiz became known for their skill in frying fish and squid to crispy perfection.
Why Spaniards Love Fried Food (Especially Squid)
If you’ve ever been to Spain, you’ll notice how much fried food is part of everyday life. Fried anchovies, croquetas, churros, patatas bravas—the list goes on.
But calamares a la romana holds a special place in Spanish hearts. Why?
1. Simple Ingredients, Big Flavor
Spain’s food philosophy is often: use fewer ingredients, but make them count. With calamares a la romana, all you need is fresh squid, flour, eggs, salt, and oil. That’s it. No fancy spices, no over-the-top sauces.
It’s all about letting the natural flavor of the sea shine through. The batter adds crunch, the lemon gives it zing, and the result is a taste that’s both light and satisfying.
2. It’s Social Food
In Spain, eating isn’t just about filling your belly—it’s about spending time with people. Tapas bars are a perfect example. Small plates, shared among friends, lots of laughter, and a drink or two.
Calamares a la romana are ideal for this setting. They’re easy to eat with your fingers, great for dipping, and perfect for sharing.
It’s the kind of dish that brings people together.
3. It’s Comfort Food
Everyone has that one food that brings back memories. For many Spaniards, calamares a la romana remind them of summer holidays at the beach, lunches with family, or late-night snacks after a football match.
It’s not fancy—it’s familiar. And that’s what makes it special.
From Tapas Bars to Sandwiches: How Spaniards Eat Their Calamares
You’ll find calamares a la romana served in a few different ways across Spain. Let’s look at some of the most popular:
Classic Tapas Style
This is the most common. A small plate of freshly fried squid rings, a wedge of lemon, maybe a bit of garlic mayo. It’s usually paired with a cold beer or glass of wine. Crisp, hot, and just salty enough to make you crave another bite.
Bocadillo de Calamares (Calamari Sandwich)
This might surprise you, but in Madrid, calamares a la romana are often served in a crusty baguette as a sandwich. It’s called a bocadillo de calamares, and it’s legendary.
Just imagine a sandwich filled with crispy squid, maybe a drizzle of aioli or a splash of lemon juice. It’s simple, messy, and absolutely delicious. You’ll find these sandwiches at nearly every bar around Plaza Mayor.
As a Main Dish
In restaurants, you might find calamares a la romana served with sides like salad, fries, or roasted peppers. It becomes more of a full meal rather than a tapa.
But however it’s served, one thing is clear: it’s always a crowd-pleaser.
The Secret to Perfect Calamares a la Romana
Want to try making them at home? Here’s a quick overview of what makes the best calamares a la romana:
✅ Fresh Squid
Freshness is key. Frozen squid can work, but nothing beats fresh-from-the-sea flavor. The squid should be tender, not rubbery.
✅ Dry the Squid Before Frying
This helps the batter stick better and keeps it crispy.
✅ Light Batter
In Spain, the batter isn’t heavy. It’s just flour and egg, sometimes with a bit of baking soda or beer for bubbles.
✅ Hot Oil
The oil should be around 180°C (350°F). If it’s too cool, the squid will soak up oil and become greasy. If it’s too hot, the batter burns before the squid cooks.
✅ Don’t Overcrowd the Pan
Fry in small batches to keep the oil temperature steady. Overcrowding makes everything soggy.
Why Calamares a la Romana Outshine Other Fried Foods in Spain
Spain has plenty of fried favorites—croquetas, tortillas, pimientos fritos—but calamares a la romana have something extra.
They’re Fast and Fresh
Unlike croquetas, which need to be made ahead, calamares a la romana can go from sea to plate in minutes. That fresh-caught feeling really makes a difference.
They Taste Like the Sea
Spain has deep connections with the sea. The ocean feeds many of its most loved dishes. Calamares capture that salty, briny taste without being too “fishy.”
They’re Loved Across Generations
Kids love them. Adults love them. Tourists love them. Locals love them. Whether you’re five or ninety-five, a plate of golden squid rings is almost guaranteed to bring a smile.
Spain’s Fried Food Culture: A Quick Look
Let’s zoom out for a moment. Why does Spain have such a love for fried foods?
It comes down to a few things:
- Olive oil is abundant and widely used
- Fried dishes are fast, tasty, and affordable
- The weather is perfect for light, crispy snacks with a cold drink
- Tapas culture encourages a wide variety of small, shareable plates
And among all the fried bites, calamares a la romana are the stars of the show.
Conclusion: A Dish That Speaks to the Soul of Spain
When you take a bite of calamares a la romana, you’re not just tasting fried squid—you’re tasting Spain’s love for simplicity, flavor, and community.
It’s a dish that works at the beach, in the city, as a snack or a meal. It reminds people of childhood, summer, family, and fun. And while many countries have their own version of fried calamari, Spain’s take has its own unique charm.
FAQs
1. What does “calamares a la romana” mean in English?
It means “Roman-style squid.” It’s a dish of battered and fried squid rings.
2. Is calamares a la romana the same as calamari?
They’re similar, but calamares a la romana has a lighter batter and is typically Spanish in style, often served as tapas or in a sandwich.
3. Are calamares a la romana chewy?
If cooked right, they’re tender, not chewy. Overcooking squid makes it rubbery.
4. Can I use frozen squid for this dish?
Just make sure to thaw and dry it well before frying.
5. What’s the best sauce to eat with calamares a la romana?
Lemon is classic, but aioli (garlic mayo) is also very popular in Spain.