Andalusian Squid — Calamar Andaluza at Taperia La Mina
Our Andalusian Squid (Calamar Andaluza) is a beloved classic of southern Spanish cuisine. Tender squid rings are coated in a light, crispy Andalusian-style tempura batter and fried in olive oil until golden and crunchy. Served with lemon wedges and our homemade garlic alioli, this dish is one of the most popular tapas in Andalusia — and once you try it, you will understand why.
The Andalusian Fritura Tradition
Andalusia is the undisputed capital of fried fish in Spain. From the beachside chiringuitos of Málaga to the tapas bars of Seville, the art of fritura — frying seafood to crispy perfection — is a way of life. The Andalusian style uses a lighter batter than other regions, often just flour or a very thin tempura, which creates an impossibly crispy coating that shatters on contact while the squid inside stays tender and juicy.
Our Preparation
At Taperia La Mina, we cut fresh squid into rings and coat them in a light, seasoned flour mixture. The rings are fried in very hot olive oil for just a few minutes until the coating is golden and crispy. The result is squid that is crunchy on the outside, tender and sweet on the inside, with none of the greasiness that can come from heavier batters. We serve them immediately with lemon and alioli.
The Perfect Pairing
Our Andalusian squid is best enjoyed with a cold beer or a glass of manzanilla sherry. The combination of crispy squid, tangy lemon, and creamy alioli is absolutely irresistible. For a complete Andalusian experience, pair with our Fish Fry and Fried Anchovies. Experience Andalusian coastal cuisine at Taperia La Mina.