Mastering Spanish Calamari: Chef Ada Parellada Reveals Secrets to Perfect Fried Squid at Home

Catalan chef Ada Parellada shares her expertise on preparing exquisite fried calamari, both Roman and Andalusian styles. Her guidance focuses on achieving the ideal crispy exterior and tender interior, a staple in Spanish cuisine. - **Calamari a la Romana:** This version features a compact batter. The process involves cleaning and slicing the squid bodies, drying them thoroughly, and salting them. A batter is made with egg yolk, beer, flour, yeast, and salt. The squid rings are coated in flour, then dipped in the batter and fried in hot oil until golden brown. Excess oil is removed using absorbent paper. - **Calamari a la Andaluza:** This lighter version involves cleaning the squid, reserving the wings, and slicing the bodies. The tentacles are kept with the legs. The squid is dried, salted, and dredged in a mix of flour and chickpea flour before being fried in hot oil.