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Fried calamari with romesco sauce

Name: Fried calamari with romesco sauce
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 700g sliced squid or baby squid; 50g well-seasoned plain flour; Vegetable oil; For the Romesco:; 75g ground almonds; 15g stale breadcrumbs; 2 chopped garlic cloves; 12 mild Peppadew piquanté peppers, drained; 1½ tsp sweet smoked paprika; a squeeze of lemon juice; 2 tbsp red wine vinegar; 80ml olive oil

Published: 31 Jul 13
Updated: 4 Mar 25

Deep-fried squid or calamari is a classic Spanish tapas dish. Romesco sauce is made with ground almonds, breadcrumbs and garlic.

Easy
August 2013

Test kitchen approved

Serves 6
20 min

Deep-fried squid or calamari is a classic Spanish tapas dish. Romesco sauce is made with ground almonds, breadcrumbs and garlic.

Nutrition: per serving

Calories: 376kcals
Fat: 26.3g (3.3g saturated)
Protein: 22.2g
Carbohydrates: 12.4g (2.7g sugar)
Fibre: 1.2g
Salt: 0.6g

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Ingredients

700g sliced squid or baby squid
50g well-seasoned plain flour
Vegetable oil

For the Romesco:

75g ground almonds
15g stale breadcrumbs
2 chopped garlic cloves
12 mild Peppadew piquanté peppers, drained
1½ tsp sweet smoked paprika
a squeeze of lemon juice
2 tbsp red wine vinegar
80ml olive oil

Method

Whizz the ground almonds and stale breadcrumbs in a food processor until combined.
Add the chopped garlic cloves, the Peppadew piquanté peppers, the sweet smoked paprika, the squeeze of lemon juice and the red wine vinegar. Whizz to a paste, then trickle in the olive oil with the motor running.
Transfer to a bowl, sprinkle with extra paprika and set aside.

Fill a deep pan two-thirds full of vegetable oil and set over a medium heat until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds.
Toss the squid in the flour, then add batches of squid to the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the squid has been cooked. Serve with the romesco.