Calamari – either rings or sticks – come with a crunchy coating made out of flour with or without egg, and then are deep fried in very hot oil until golden. Calamares fritos is the generic name for a very popular Spanish tapa, while in menus you can find it with a variety of names, based on how the calamari were prepared and their shape.
Quick facts about Calamares fritos
- Also known as: Fried calamari
- Definition: Calamares fritos is a Spanish tapa made with calamari and a crunchy batter, usually deep fried, served hot, and known for its crispy exterior.
- Context: popular in most of Spain, with a strong presence in Andalucia, Madrid, and Cantabria.
- Served: hot
- Texture: crunchy
- Flavour: savoury
- Types:
- Calamares a la Andaluza = deep-fried calamari rings covered only with flour; specific to the region of Andalucia.
- Calamares a la Romana = deep-fried calamari rings coated in a flour-and-egg mixture; more popular in Madrid and Catalonia.
- Rabas = deep-fried calamari sticks covered only with flour; specific to Cantabria and Northern Spain.
- Rejos = deep-fried tentacles
- Pronunciation: kah-lah-MAH-res FREE-tohs
- One-line verdict: You’ll love this if you like crunchy, salty small bites and seafood.
Why it’s worth ordering
In any kind or shape, Calamares fritos are fun to eat on their own or mixed with other tapas like patatas bravas. They’re crunchy, salty, and go well with any drink.
Taste and texture
Good Calamares fritos don’t feel oily. You’ll feel the crunch of the batter and the warm, soft calamari. It’s not a complicated dish, but you’ll find yourself coming back to that one place that has the best calamari. Because it feels fresh and they change the oil they use daily, even because they add the right amount of salt.
How to order it
Most restaurants will list Calamares fritos as one portion size, but you can ask the waiter if it’s possible to order a smaller portion by saying: “¿Se puede pedir media ración de calamares?”
Quick decision guide
You’ll like it if: you like fried seafood.
If you want something similar: Boquerones fritos
Frequently asked questions
Good Calamares fritos don’t taste fishy. The key is getting fresh calamari and having the oil changed frequently.
Most restaurants add a wedge of lemon, and you can squeeze it over the calamari to add a bit of acidity. Don’t add too much or the batter will get soggy.
