Steps by steps making Calamares del Campo

During a fascinating travel experience that took me through the heart of Spain’s rich landscape and culinary diversity, I encountered a dish that beautifully intertwines tradition with the bountiful offerings of the sea: Calamares del Campo. This exquisite dish centers on the tender, succulent textures of squid, which are lightly fried in the finest olive oil to achieve a golden, crispy exterior while retaining a moist interior. The unique preparation brings out the natural sweetness and delicate flavor of the squid, making each bite a testament to the simplicity and elegance of Spanish cooking.

Intrigued by this delectable encounter, I embarked on a quest to replicate the recipe, eager to recreate the magic I had experienced. Through diligent experimentation and a deep dive into the nuances of Spanish cuisine, I managed to perfect the art of preparing Calamares del Campo. It is with great pleasure and excitement that I share this recipe with you, inviting you to indulge in a culinary journey that celebrates the essence of Spain’s gastronomic excellence. Embrace this opportunity to savor the rich flavors of Calamares del Campo, a dish that promises to transport you to the vibrant heart of Spanish culture with every bite.

Calamares del Campo Recipe


Calamares del Campo

Calamares del Campo emerges as a captivating dish that pays homage to Spain's culinary traditions, blending the simplicity of ingredients with the sophistication of flavor. My journey to discovering this dish was rooted in my travel experiences, where the allure of Spanish cuisine called me to explore beyond the conventional. The dish centers on squid, which is tenderly cooked to perfection, achieving a balance between a crispy exterior and a succulent interior, thanks in part to the judicious use of olive oil. This method of preparation elevates the natural flavors of the squid, creating a delightful contrast in textures and a celebration of its inherent taste.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Vegetable
Cuisine Spanish
Servings 4 people
Calories 2101 kcal


  • 1 separate bowl
  • 1 large medium saucepan


  • 2 cups of olive oil
  • 1 lemon wedges
  • 1 pinch of salt
  • 1/2 cup whole milk
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 pound of squid
  • 2 cups all-purpose flour
  • Juice from 1 lemon


  • Clean the squid and cut it into half-inch thick rings.
  • Pour the lime juice or milk into a mixing dish and stir to combine.
  • The milk technique is my favorite, but you may use what you have available.
  • Allow thirty minutes for the squid to debone.
  • In a separate bowl, mix the flour, mustard, pepper, and chili flakes.
  • Half of the liquid should be poured into a small bowl.
  • In a third dish, pour 1⁄2 cup of milk.
  • Pour the olive oil into a large medium saucepan to a depth of a little over half an inch.
  • Fry in batches for 2-3 minutes, or until golden brown on all sides.
  • Serve immediately with lemon wedges or homemade aioli.
Keyword black pepper, squid, whole milk

Cooking tips about Calamares del Campo

Calamares del campo - Ybarra en tu cocina

  • Selecting Squid: Choose fresh, high-quality squid. Freshness is paramount as it affects both the texture and flavor. Look for squid with clear, bright eyes and firm, shiny skin. It should smell of the sea, not fishy.
  • Cleaning Squid: If not already prepared, clean the squid thoroughly. Remove the head, tentacles, and internal cartilage. Rinse under cold water to clear any remaining innards or grit. You can either keep the tentacles for cooking or use just the bodies, cut into rings or strips.
  • Marinade for Flavor: Although not traditional for all squid dishes, giving your squid a brief marinade can enhance the flavor. A simple mix of olive oil, garlic, parsley, and a squeeze of lemon juice can add depth before grilling or frying.
  • Cooking Technique: Calamares del Campo is best when the squid is cooked quickly at high heat to avoid it becoming rubbery. Whether you’re grilling or pan-searing, make sure your cooking surface is hot before you start, and don’t overcrowd the pan or grill to ensure an even, quick cook.
  • Olive Oil Use: Use good quality extra virgin olive oil for both marinating (if doing so) and cooking. The olive oil not only prevents sticking but also adds a subtle flavor that compliments the squid perfectly.
  • Season Early: Season the squid lightly with salt and pepper before cooking to enhance the natural flavors. Be cautious with salt if you’re also using a marinade.
  • Prevent Overcooking: Squid becomes tough and chewy if overcooked. A few minutes per side should be enough, depending on the heat source and thickness of the squid pieces. Look for a gentle char on grilled pieces or a golden brown for pan-seared calamares.
  • Serving Suggestions: Serve Calamares del Campo hot, directly off the grill or pan. A squeeze of fresh lemon juice just before serving brightens the dish beautifully. It pairs well with light salads, crispy bread, or as part of a tapas spread, embodying the essence of Spanish cuisine.

Serving suggestions about Calamares del Campo

Receta de calamares de campo o fritura de la huerta

  • Pair with Light Salads: Serve these golden, crispy squid alongside fresh salads that feature a citrus or vinegar-based dressing. The acidity from the salad will complement the richness of the fried squid, creating a balanced and refreshing meal.
  • Accompany with Aioli: A side of homemade aioli (garlic mayonnaise) is a perfect match for Calamares del Campo. The creamy, garlicky sauce pairs wonderfully with the crispiness of the calamares, adding a luxurious texture and depth of flavor.
  • Spanish Wine Pairings: Elevate your meal with a glass of Spanish white wine, such as Albariño or Verdejo. These wines are known for their ability to accompany seafood beautifully, thanks to their crisp acidity and fruity notes that will enhance the delicate flavors of the squid.
  • Lemon Wedges on the Side: Simple yet essential, serving Calamares del Campo with fresh lemon wedges allows guests to add a bright splash of citrus, elevating the natural sweetness of the squid.
  • Crispy Bread: Offer slices of crusty bread to complete the meal. It’s great for soaking up any leftover olive oil or aioli, ensuring not a drop of flavor is wasted.
  • Tapas Spread: Embrace the Spanish tradition of tapas by serving Calamares del Campo as part of a larger spread. Include other favorites like patatas bravas, gambas al ajillo (garlic shrimp), and chorizo to allow for a variety of flavors and textures.
  • Aromatic Rice Side Dish: For a heartier option, serve alongside a lightly seasoned rice dish or Spanish paella. The rice can act as a subtle base that complements the robust flavors of the calamares without overpowering them.

Top 5 FAQs about Calamares del Campo

Calamares del campo - El dulce paladar

  • What makes Calamares del Campo different from other squid dishes? The uniqueness of Calamares del Campo lies in its preparation and serving style, which pays homage to the rustic Spanish countryside cooking. Unlike other squid dishes that might be served with heavier sauces or complex accompaniments, Calamares del Campo focuses on the simple yet sublime combination of perfectly cooked squid with high-quality olive oil, showcasing the natural flavors and textures of the squid.
  • Can Calamares del Campo be prepared in advance? While Calamares del Campo is best enjoyed fresh off the pan or grill to maintain its crispy exterior and tender interior, certain elements of the dish, such as the marinade, can be prepared in advance. If needed, you can marinate the squid beforehand and cook it just before serving to preserve the ideal texture.
  • Is Calamares del Campo suitable for a gluten-free diet? Yes, Calamares del Campo can be perfectly suitable for a gluten-free diet as it mainly consists of squid, olive oil, and seasonings. However, ensure no cross-contamination or additional ingredients containing gluten are added during the preparation process, especially if using any marinades or dips.
  • How should leftovers of Calamares del Campo be stored, and how long will they last? Leftover Calamares del Campo should be stored in an airtight container in the refrigerator as soon as it has cooled down. For the best quality, consume them within 1-2 days. To reheat, try to gently warm them in a pan over low heat to retain some of the dish’s original texture, although it might not be as crispy as initially prepared.
  • Are there any variations to the classic Calamares del Campo recipe? Variations of Calamares del Campo can include adding different herbs and spices to the marinade to infuse the squid with various flavors or serving it atop a bed of light salad greens for a more complete meal. Some chefs also experiment with different dipping sauces, such as aioli or a spicy tomato sauce, to add another layer of flavor to the dish. The core principles of simplicity and highlighting the squid’s natural flavors, however, remain consistent across variations.

Having shared the nuances of preparing Calamares del Campo, from selecting the freshest squid to mastering the cooking technique that ensures a golden crispiness without compromising on tenderness, it is my hope that this dish will invite you to explore and savor the rich tapestry of flavors that Spain has to offer. Whether enjoyed in the comfort of your home or as part of a larger exploration of Spanish culinary arts, Calamares del Campo is more than a meal—it is an invitation to partake in a longstanding tradition of celebrating life and food, a testament to the simple joy that comes from gathering around a table to share a meal prepared with love and care.


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