Fried squid (calamares à la Romana) & aïoli
Fish tales

Fried squid (calamares à la Romana) & aïoli


When Bart was in Spain, he learned how to make the traditional Calamares a la Romana. In this recipe the fried squid comes with a home made aïoli, that is way better than the one from the supermarket.

  • 1

    Fried Squid:

  • 2

    Cut the squid in 1 centimeter rings and dry the rings on a plate with kitchen paper. If you also have the tentacles, dry them with kitchen paper as well.

  • 3

    Make the batter by mixing the flour, baking powder, sparkling water and lemon zest in a big bowl. Finish the batter with some salt.

  • 4

    Season the squid rings with some salt and put them all into the bowl with the batter.

  • 5

    Heat 5 centimeters of oil to 180 degrees Celsius into a frying pan or use a fryer if you have one. Fry the calamares until the light batter is beautiful golden brown and drain on a plate with kitchen paper.

  • 6


  • 7

    Put the garlic into a pestle and mortar with a pinch of salt and crush it until a smooth garlic-paste.

  • 8

    Add the Dijon mustard and egg yolk to the pestle and mortar and mix with the garlic and salt.

  • 9

    Add the olive oil drop by drop while you keep mixing your mixture until a mayonaise-like sauce. This is your home made aïoli! If your sauce becomes bitter, start using a more neutral oil like sunflower- or groundnut oil.

  • 10

    Serve the calamares with the aïoli and a few lemon parts and enjoy this lovely summer snack!


  • - 400 g. squid, washed and cleaned

  • - 300 g. flour

  • - 1,5 tsp. baking powder

  • - 350 ml. sparkling water

  • - Zest of half a lemon

  • - Sunflower oil (or groundnut oil)

  • - 1-2 cloves of garlic (depending on how much you like), finely chopped

  • - 1 egg yolk

  • - 1/2 tsp. Dijon mustard

  • - 100 ml. olive oil

  • 15 min
  • 4 persons