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Fried calamari and fried anchovies are two timeless dishes of Mediterranean coastal cuisine. Simple, generous and full of flavour, they are especially popular as tapas in traditional bars, taverns and seafood restaurants.
Roman-style fried calamari are prepared by cutting fresh squid into rings, coating them in a light batter and frying them until golden and crisp while keeping the inside tender.
Fried anchovies, known in Spain as boquerones fritos, are small Mediterranean fish traditionally coated lightly in flour and fried in olive oil. Their delicate flavour and crisp texture make them one of the simplest and most popular seafood tapas.
Although anchovies can also be prepared in vinegar, this recipe is specifically for fried anchovies in olive oil.
Together, these two dishes capture the essence of Mediterranean tapas: fresh seafood, quality olive oil, crisp textures and the unmistakable flavour of the sea.
Clean the squid carefully, removing the entrails, transparent cartilage and outer skin.
Cut the squid into rings approximately 1 cm thick.
Dry them thoroughly with kitchen paper.
Removing excess moisture is important because it helps prevent oil splashes and allows the batter to become properly crisp.
Place the flour, egg, very cold water, salt and white pepper in a bowl.
Mix gently until you obtain a smooth batter.
Do not overmix.
The batter should be fluid enough to coat the calamari lightly while remaining thick enough to adhere to the rings.
Heat plenty of olive oil to approximately 175–180°C.
Dip each calamari ring into the batter and allow the excess to drain away.
Carefully place the rings into the hot oil.
Fry for approximately 2–3 minutes, depending on their size.
When golden and crisp, remove them and drain on kitchen paper.
Avoid overcrowding the pan, as this can cause the oil temperature to drop.
Clean the fresh anchovies by removing the heads and innards.
You may leave the central bone in place or remove it, depending on your preferred presentation.
Rinse them briefly under cold water and dry them thoroughly.
Season lightly with salt.
Place the anchovies in the flour and gently toss them until lightly coated.
Shake off any excess flour.
The coating should remain thin.
The aim is to preserve the delicate flavour and texture of the fish rather than covering it with a heavy crust.
Heat olive oil to approximately 175–180°C.
Fry the anchovies in small batches for approximately 2–3 minutes, until golden and crisp.
Remove them carefully and drain on kitchen paper.
Finish with a few drops of fresh lemon juice just before serving.
Important: these anchovies are fried in olive oil. They are not prepared en vinagre.
Arrange the fried calamari on a large serving plate.
Place the fried anchovies alongside them.
Add fresh lemon wedges and, if desired, a little chopped parsley.
For a more traditional presentation, serve them in small ceramic dishes alongside rustic bread.
The combination of golden fried seafood, fresh lemon and extra virgin olive oil creates a simple but highly appealing Mediterranean presentation.
To elevate these traditional tapas while preserving their authentic character:
The objective is to achieve the perfect contrast:
golden and crisp outside, tender and juicy inside.
The temperature of the olive oil is crucial.
If the oil is too cool, the batter absorbs excessive oil.
If it is too hot, the exterior can brown before the calamari reaches the ideal texture.
Maintaining a stable temperature and frying in small batches produces a much better result.
The anchovies should remain delicate and moist inside while developing a thin, crisp exterior.
The key is simple:
fresh fish, a light coating of flour and properly heated olive oil.
Do not leave the anchovies in the flour for too long before frying.
Coat them immediately before placing them in the oil.
This helps maintain a lighter and crispier finish.
For an authentic Mediterranean tapas experience, serve the calamari and anchovies on a wooden board or in small traditional ceramic dishes.
Arrange the calamari in the centre and place the fried anchovies alongside them.
Add lemon wedges and a little fresh parsley.
A small bowl of alioli can complete the presentation.
The result should feel generous, informal and inviting — like a traditional seafood tapas table beside the Mediterranean.
These tapas pair particularly well with a fresh, dry 0.0% alcohol-free white wine, whose acidity helps balance the richness of the fried seafood.
A chilled 0.0% alcohol-free Mediterranean-style vermouth is also an excellent choice for an aperitif.
For a completely refreshing option, serve with very cold sparkling water, lemon and fresh Mediterranean herbs.
The drink should refresh the palate while allowing the calamari, anchovies and olive oil to remain the stars of the dish.
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