Calamares: Filipino Fried Squid Rings
Calamares are squid rings coated in seasoned flour and fried until golden and tender, served with a garlicky vinegar dip. It is a favorite pulutan and appetizer.
About Calamares
Calamares are Filipino fried squid rings, coated in seasoned flour and fried until golden. They are served with a vinegar-garlic dip and are a popular appetizer and pulutan. The name is borrowed from Spanish.
Calamares are among the most popular Filipino appetizers and bar snacks. The squid is cut into rings, coated and fried until golden, then served with a vinegar and garlic dip. Properly done, the squid is tender and the coating light and crisp.
Ingredient notes
- Squid: fresh or thawed, cut into rings.
- Flour and cornstarch: make a light, crunchy coating.
- Egg and milk: help the coating stick.
- Calamansi and spiced vinegar: for serving.
Tips for the best Calamares
- Pat the squid dry. Moisture ruins crispness.
- Fry in hot oil. About 190 °C.
- Do not crowd the pan. Cook in batches.
What to serve with Calamares
Serve with calamansi and spiced vinegar.
Variations and substitutions
- With dip: try garlic mayo.
Storing and reheating
Best eaten right away. Leftovers can be re-crisped in a hot oven for a few minutes.
Frequently asked questions
Why is my calamares tough?
Squid toughens when cooked too long. Fry quickly in hot oil.
Can I use frozen squid?
Yes, thaw and pat dry thoroughly.
_(2).jpg){kind=link}