The Famous CRISPY Fried Calamari from Spain | Calamares a la Andaluza

EPISODE 1271 – How to Make CRISPY Fried Calamari from Spain | Calamares a la Andaluza

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The Famous CRISPY Fried Calamari from Spain | Calamares a la Andaluza

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bienvenidos and welcome to another episode 
of Spain on a fork today we’re making what’s considered to be one of the most popular tapas dishes in all of Spain like seriously this is a dish you’ll find almost every tapas bar and restaurant in the Iberian Peninsula we’re talking crispy fried calamari this is known as Calamares a la Andaluza and let me tell you this is not your typical fried calamari this is 
the next level in goodness as the calamari have a light crispy texture in the outside and they’re 
super tender in the inside the recipe is very easy to make and the best part is all done with 
simple everyday ingredients folks serve these fried calamari a tapas appetizer next to a crunchy 
baguette that’s been sliced up and a couple ice cold beers or even some chilled club soda you’re gonna have yourself the best moment of your day alright let’s just jump right into this I’m going to 
grab three tubes of squid I bought these frozen and thawed out and already cleaned If you 
can’t find these in your area you can just use regular squid just make sure to fully clean 
it and if you can’t find squid at your market check with an Asian supermarket as they usually have it in the freezer department and I’m going to cut each tube of squid into rings that are 1/2
inch thick which is about 1.25 cm the secret make sure they’re all similar in size 
that way all the squid evenly cooks then we’ll transfer the squid 
rings into a casserole dish and you want to make sure they’re on a flat layer and then fill it with some milk just 
enough to barely cover the squid and then we’ll cover it with saran wrap and add it into the fridge between 20 to 30 minutes this is what gives the squid that super tender texture 
In the meantime let’s get the rest of our ingredients ready I’m going to add in half a cup 
of all-purpose flour into a large bowl which is 60 grams we’ll also add in half a cup of cornstarch 
which is also 60 g half a teaspoon of baking powder which is 2 g half a teaspoon of garlic 
powder which is 1 1/2 g and 1/4 teaspoon of sweet smoked Spanish paprika which is a little 
over half a gram then we’ll season with sea salt and freshly cracked black pepper and we’ll 
give it a whisk until it’s well mixed together and we’re also going to make a very simple dipping tomato sauce that truly compliment the calamari I’m going to heat a saucepan with a medium heat and add in 2 tbsp of extra virgin olive oil which is 30 ml make sure to use the good stuff 
here as this is what truly makes a difference link where you can get the Spanish one I’m using in the description box below after a couple minutes we’ll add in three cloves of garlic 
that have been roughly chopped and we’ll mix the garlic around 
continuously that way it evenly sautes after 30 to 45 seconds and the garlic is nice 
and fragrant you don’t want to brown it we’ll add in a 15 oz can of tomato sauce which is 
425 g this is similar to passata we’ll also add in 1 tbsp of chopped fresh basil which 
is about 3 g 1 teaspoon of dried oregano which is 1 g and season with sea 
salt freshly cracked black pepper and just a kiss of granulated sugar 
to get the acid from the tomatoes and we’ll give it a mix until 
it’s well mixed together and then we’ll lower it to a low heat 
and let it simmer that way all the flavors can develop alright let’s move 
back to the squid after leaving it in the fridge between 20 to 30 minutes and it’s nice 
and tender we’ll drain it into a colander shake off any of the excess 
milk and then transfer the squid rings over some paper towels 
on a flat layer and pat them dry now before we start coating our squid let’s 
start heating our oil I’m going to heat a large fry pan with a medium heat and add in 1 cup of 
virgin olive oil which is 240 ml of course you can use any oil you like here its just
in Spain virgin olive oil is typically used as it gives the calamari a beautiful 
lift of flavors while the oil is heating let’s start coating the squid rings I’m 
going to add them into the bowl with the flour mixture and mix them around until each 
squid ring is well mixed in the flour mixture then we’ll transfer the coated squid rings into 
a colander and shake off any of the excess flour ok let’s move back to the fry 
pan once the oil’s nice and hot you want the temperature of it to be 
about 350° to 375 degrees fahrenheit which is between 175 to 190° C we’ll start adding in the squid rings and you want to make sure they’re on a single layer and evenly spaced out so 
cook this in batches to not overcrowd the pan and we’re going to go between 2 to 3 minutes here or until the calmer are crispy and 
they’re golden fried all around and as you finish each batch transfer the 
calamari into a dish with some paper towels once all the calamari’s been fried up 
this dish is ready to go I’m going to grab the simming tomato sauce 
and add some into a serving bowl and then decorate the fried calamari around it then we’ll season the calamari with a kiss of sea salt and garnish with some lemon wedges and 
some fresh parsley check it out our crispy fried calamari are done easy to 
make beautiful presentation and all done using the simplest ingredients let’s give 
these a try and see how they turned out once again folks Calamares a la Andaluza and I tell you I’m such a huge fan of fried calamari 
this I cannot wait to try here we go I got to do one more I’m telling you this is right on the money you 
have that light crispy texture in the outside so good the inside nice and tender so important 
to soak that squid in the milk between 20 to 30 minutes makes all the difference and that 
simple tomato sauce rounds it out for the perfect balance easy to make give these a try 
at home once again, as a tapas appetizer next to a crunchy baguette that’s been sliced up and a couple ice cold beers or some chilled club soda you’re gonna have yourself the best moment in your day eeally quick before I go a shout out to a couple of my patreons Alan M. Hirschman, Emily Hamilton and Britt Saunders again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me 
a comment below and if you’re not subscribed don’t forget to smash that subscribe button 
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content and to become a part of the Spain on a fork family till the next time hasta luego!
absolutely delicious and I forgot to mention the olive oil that’s left over in the pan do not toss it you can just run it through a fine sieve It’s going to clean it up that way you can make more of these delicious calamari till next time hasta luego