Bocadillo de Calamares Madrileño (Fried Squid Sandwich)
Why this recipe works
- Light, crisp coating: A simple flour coating gives the squid a delicate crunch without turning the sandwich heavy.
- Fast cooking: Squid cooks in under two minutes, keeping it tender while the outside turns golden and crisp.
- Bright finish: Lemon cuts through the fried coating and mayonnaise, keeping each bite fresh rather than greasy.
Get the most out of this recipe
Authenticity notes
- Madrid-style serving: Bocadillo de calamares is strongly associated with Madrid’s bars, where it is usually served simply in a white roll with lemon, mayonnaise optional.
- Keep the garnish simple: The sandwich is typically about the squid itself, so avoid overloading it with strong sauces or heavy toppings.
Texture tips
- Dry the squid thoroughly: Moisture stops the flour from clinging evenly and can make the coating softer, so pat the rings and tentacles very dry before dredging.
- Fry briefly: Cook the squid only until lightly golden and crisp; a longer fry can make it rubbery.
Common mistakes
- Watch the oil temperature: Keep the oil close to 180°C (355°F). Too cool and the squid absorbs oil; too hot and the flour browns before the squid is tender.
- Fry in batches: Adding too much squid at once drops the oil temperature and makes the coating less crisp.
Make-ahead tips
- Serve straight away: Fried squid softens quickly, so assemble the sandwich only when you are ready to eat.
- Hold briefly if needed: If there is a short delay, keep the fried squid on a rack at room temperature and add it to the bread just before serving.
Equipment you'll need
Ingredients
Instructions
- Pat the squid very dry with kitchen paper. Put the plain flour in a bowl and toss the squid in it until well coated, then shake off any excess.
- Pour the sunflower oil into a large pot to a depth of about 4 to 5 cm and heat to 180°C (355°F). If you do not have a thermometer, test with a pinch of flour: it should sizzle immediately and turn pale golden within seconds.
- Fry the squid in 2 batches for 60 to 90 seconds per batch, until lightly golden and crisp. Lift out with tongs and let it drain briefly in a sieve or colander, then repeat with the remaining squid.
- Split the white bread roll and spread the mayonnaise over the base. Pile in the hot fried squid, then squeeze over the lemon juice to taste and close the sandwich.
- Serve immediately while the squid is still crunchy. If you like, cut the sandwich in half for easier eating.
Recipe notes
Tips
- Drying the squid well is the key to a crisp coating and less oil splatter.
- Keep the oil close to 180°C (355°F): if it is cooler the squid will go greasy, and if it is hotter the flour will brown before the squid is tender.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised mayonnaise.
Substitutions
- Replace the white bread with crusty white bread for a firmer, more traditional bite.
- Replace the mayonnaise with a thinner spread of mayonnaise for a lighter sandwich.
Storage
- Best eaten straight away. Fried squid softens quickly; if you must hold it briefly, keep it on a rack at room temperature for up to 20 minutes and assemble just before serving.
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Recipe overview
- Servings: 1 servings
- Total time: 25min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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