Jalan Mesari Beach, Seminyak, Kuta, Kabupaten Badung, Bali 80361

It’s believed that it’s origin dates from the 16th century. It was a meal that Jesuit missionaries prepared during waking times. Hence its name: a la romana Calamares a la romana is considered a typical dish of Mediterranean cuisine.


This Recipe Serves 4

300 gr Marinated Calamares

100 gr Tartar Sauce.

50 gr Lemon slice

10 gr Parsley.

50 gr Wheat flour



600 gr Fresh squid

30 gr Oyster sauce

5 gr Mustard Djon

3 gr Salt



5 gr Cappers

7 gr Pickled gerkins

10 gr Red onion

80 gr Mayonaisse

5 gr Lemon juice

2 gr Parsley



  • Clean the squid, cut the body into rings and keep the head with the legs.Once clean, place in a bowl together with the rest of the marinade ingredients, mix carefully, film and keep cold for three hours.


  • Chop all the ingredients and mix with the mayonnaise. 
  • Reserve in the fridge.


  • Coat the Calamares in the flour and remove the excess with a strainer.
  • Fry for four minutes in extra virgin olive oil at a temperature of 180 degrees Celsius.
  • Remove from the fryer and place in a bowl with absorbent paper to dry the excess oil.
  • Place the Calamares in a wooden bowl, placing them in an irregular but harmonious way at the same time.
  • Place the lemon slices and finish with the chopped parsley on top.
  • Serve the sauce in a small bowl to dip with the Calamares
  • Chef's Tip

  • The most important thing about this dish is the quality of the squid, I always recommend that they be fresh and of a medium size.
  • You can also change the batter by trying other types of flour such as chickpea flour, widely used in southern Spain and which provides an extra crijiente. Or you can even try a mild tempura.
  • I also recommend that you squeeze the lemon on top of the squid just when they come out of the fryer, it will give them a point of acidity that I personally love.
  • The Restaurant

    La Plancha

    Spanish chiringuito “Bar on the beach” in bali – Perfect for sunset drinks and tapas

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    The Chef


    Satrio Adi Guna

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