Bocadillo de Calamares (Fried Squid Sandwich)

Name: Bocadillo de Calamares (Fried Squid Sandwich)
Yield: 4
Cuisine: Spain
Ingredients: Squid, cleaned, cut into rings — 500 g (1.1 lb); Plain flour — 150 g (5.3 oz); Sunflower oil, for frying — 1 L (4 1/4 cups); Baguette, cut into 4 sandwich lengths — 1; Salt — to taste; Lemon wedges, to serve; Alioli, optional

The Quirky Foodster Team

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Servings

Ingredients

Squid, cleaned, cut into rings — 500 g (1.1 lb)
Plain flour — 150 g (5.3 oz)
Sunflower oil, for frying — 1 L (4 1/4 cups)
Baguette, cut into 4 sandwich lengths — 1
Salt — to taste
Lemon wedges, to serve
Alioli, optional

Method

Pat squid rings very dry with paper towel.
Toss the squid in flour, shaking off excess.
Heat oil to 190°C (375°F). Fry squid in batches for 1-2 minutes until golden and crisp — do not overcrowd the pan.
Drain on paper towels and season immediately with salt.
Split each baguette portion and fill generously with fried squid.
Add a squeeze of lemon and a smear of alioli if desired, and serve immediately.

Introduction: A Madrid street food icon, the bocadillo de calamares layers crispy fried squid rings inside a crusty baguette, often eaten standing at a bar near Plaza Mayor.

Cultural Background: A Madrid street food icon, the bocadillo de calamares layers crispy fried squid rings inside a crusty baguette, often eaten standing at a bar near Plaza Mayor. Its popularity reflects Madrid's landlocked but seafood-loving culture, importing fresh squid daily.

Tips: Dry squid thoroughly before flouring, or the coating won't crisp properly. Fry in small batches to keep oil hot.

Variations: Some bars add a few fried squid tentacles for texture, or serve the squid alongside a green salad instead of bread.

Nutrition: Approx. 420 kcal, 24g protein, 48g carbohydrate, 14g fat per serving. 43 Spain — World Cookbook Project Full Recipes

FAQs:

Q: Why does the squid turn tough?

A: Overcooking is the main culprit — squid cooks in just 1-2 minutes at high heat.

Q: Can other seafood be used?

A: Squid is traditional, but strips of firm white fish can be substituted in the same style.