Spanish
Bocadillo de calamares
A Madrid classic of tender squid rings fried until crisp and tucked into crusty Spanish bread. Serve it hot with a squeeze of lemon, just as it is eaten around Plaza Mayor.
Watch it madeItalia Squisita · 17:18
Ingredients
- Cleaned squid bodies and tentacles500g
- Fine sea salt1 tsp
- All-purpose flour120g
- Extra-virgin olive oil or mild olive oil, for frying750ml
- Crusty Spanish bocadillo rolls or small baguettes2
- Lemon1, cut into wedges
Method
- Slice the squid bodies into 1 cm rings and cut any large tentacles into bite-size pieces.
- Pat the squid very dry with kitchen paper, then season lightly with the sea salt.
- Place the flour in a shallow dish and dredge the squid pieces thoroughly, shaking off excess flour so only a thin coating remains.
- Heat the olive oil in a deep pan to 180°C.
- Fry the squid in small batches for 1 to 2 minutes, until pale golden and crisp, without letting it darken.
- Lift the squid out with a slotted spoon and drain briefly on kitchen paper, salting lightly while hot.
- Split the bocadillo rolls lengthwise without cutting all the way through.
- Fill each roll generously with the hot fried calamari.
- Serve immediately with lemon wedges on the side for squeezing over the squid.
Common questions
Can I substitute the squid or the flour for this bocadillo de calamares?
Yes. Fresh calamari is best, but well-thawed frozen squid works if dried thoroughly. For the coating, all-purpose flour is ideal; rice flour makes it a bit lighter and crispier, but avoid heavy batters or seasoned flour.
How long does it take to fry the squid without overcooking it?
Very fast: about 1 to 2 minutes per batch at 180°C. Fry only a few pieces at a time so the oil stays hot. The squid should turn pale golden, not brown, or it will get tough.
What are the most common mistakes when making bocadillo de calamares?
The biggest mistakes are not drying the squid, crowding the pan, and frying at the wrong temperature. Wet squid steams instead of crisps, too many pieces lower the oil heat, and overbrowning makes the calamari rubbery.
Can I make the fried squid ahead of time or store leftovers?
It’s best eaten immediately, because the coating softens quickly. If needed, keep leftovers refrigerated in a sealed container for up to 1 day and reheat briefly in a hot oven or air fryer. The sandwich itself should be assembled right before serving.
How should I serve bocadillo de calamares for the best result?
Use very crusty rolls and fill them generously while the squid is still hot. Serve with lemon wedges so each person can add acidity to taste. A simple filling is traditional; sauces can be served on the side if desired.