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Tapas: Calamares Fritos - Fried Squid

This recipe has been reproduced with the kind permission of

The site is the work of Steve and Carole who have retired to the good life in Spain and are passionate about their tapas.

There is a whole lot more to find out about Tapas on the web site as well as more information about Spanish food. Want to know about Sapnish sherry? Have a look at the web site:

You can’t go anywhere in Spain without coming across tapas of fried squid. Forget the rubbery rings you may have experienced elsewhere on your travels, properly cooked, fresh squid is meltingly tender in the middle and crunchy and lemony on the outside. Do give it a go, but make sure your squids are fresh and that they didn’t die of old age.


4 medium-sized fresh squids
3 tablespoons flour
½ teaspoon salt (or to taste)
freshly-ground black pepper
a couple of eggs, beaten
olive oil (for frying)
1 lemon, cut into wedges


  • To prepare and clean the squid, pull the tentacles gently away from the hood. This should bring out the intestines as well.
  • Remove and discard the beak, cut off the tentacles from the gut and remove the soft bone from the hood.
  • Wash the hood and tentacles under cold running water. Pull the skin away from the hood while doing this and discard it.
  • Cut the body into rings of about 1 cm (½ inch) and the tentacles into bite-size pieces.
  • Mix the flour, salt and pepper and coat the rings and tentacles in the mixture.
  • Then dip them in the beaten egg and fry them in very hot oil until golden.
  • Remove and drain on absorbent kitchen roll.
  • Serve with the lemon wedges and some extra seasoning if desired.

Serves 4

Proper Spanish Tapas