Bocadillo de Calamares (Madrid-Style Fried Squid Roll)
Why this recipe works
- Light, crisp coating: Drying the squid thoroughly helps the seasoned flour cling in a thin layer, giving the fried rings a delicate crunch rather than a heavy crust.
- Fast cooking: Squid cooks in well under two minutes, making this a quick sandwich as long as the oil is hot and the batches stay small.
- Bright finish: Lemon cuts through the fried coating and lifts the savoury paprika, keeping the sandwich fresh rather than greasy.
Get the most out of this recipe
Authenticity notes
- Madrid-style simplicity: The classic version is intentionally pared back: fried squid, crusty white bread and often lemon, without heavy sauces or extra fillings.
- Best eaten immediately: This is a bar-style sandwich built around contrast, so it should be served as soon as the squid is fried and the bread is still crisp.
Texture tips
- Dry squid fries better: Moisture on the squid can turn the flour pasty, so pat the rings and tentacles very dry before coating.
- Add lemon at the last moment: Squeeze lemon over the squid just before eating so the coating stays crisp for as long as possible.
Common mistakes
- Do not fry for too long: Squid becomes rubbery when overcooked; remove it as soon as it is pale golden and crisp.
- Keep the oil lively: If the oil is not hot enough, the coating absorbs more oil and loses its light crunch. Fry in batches to help maintain the heat.
Make-ahead tips
- Serve straight away: This sandwich is at its best immediately after frying, before steam softens the coating.
- Store leftovers separately: If needed, keep the squid and bread apart in the fridge, then re-crisp the squid in a hot pan before assembling with fresh lemon.
Equipment you'll need
Ingredients
Instructions
- Pat the squid very dry with kitchen paper. In a bowl, mix the plain flour with the fine sea salt and smoked paprika. Cut the crusty white bread rolls open lengthways, keeping a hinge if you like.
- Pour the sunflower oil into a large frying pan to a depth of about 2 to 3 cm and heat over medium-high until a pinch of flour sizzles immediately. Toss the squid in the seasoned flour, shaking off any excess. Fry in 2 batches for 60 to 90 seconds, turning once, until pale golden and crisp.
- Lift the squid out with tongs and let it drain briefly in a sieve set over a bowl. Taste and add a little more fine sea salt if needed while it is still hot. Repeat with the remaining squid.
- Pile the hot fried squid into the bread rolls. Cut the lemon into wedges and squeeze over the squid just before eating. Serve immediately while the squid is still crisp.
Recipe notes
Tips
- Drying the squid well is the key to a light coating and crisp finish, so take an extra minute with kitchen paper.
- Keep the oil at a steady medium-high heat; if it cools too much, the coating will turn heavy, so fry in batches.
- For the best crunch, squeeze the lemon over the squid at the table rather than in advance.
Substitutions
- Replace smoked paprika with sweet paprika for a milder, less smoky flavour.
- Replace crusty white bread with baguette for a more traditional, extra-crusty roll.
Storage
- Refrigerate up to 1 days
- This is best eaten straight away. If you must store leftovers, keep the fried squid and bread separate in the fridge and reheat the squid in a hot pan until piping hot and re-crisped, then assemble with fresh lemon.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Philly Cheesesteak Sandwich
Cheesesteak roll with beef, onions, peppers and provolone
BBQ Pulled Chicken Sandwich with Vinegar Slaw
Pulled chicken in barbecue sauce, served in buns with slaw
Philly Cheesesteak (Beef and Provolone Sandwich)
Hot beef and onion sandwich with melted provolone
Modern Beans on Toast
Smoky tomato beans on sourdough with cheddar
Uruguayan Chivito Plate (Steak Sandwich Platter)
Uruguayan steak sandwich platter with ham, egg, mozzarella and chips
Uruguayan Chivito (Steak Sandwich with Egg and Bacon)
Steak sandwich with fried egg, bacon, tomato and mayonnaise
Indian Chickpea Bowl (Spiced Chickpeas with Vegetables)
Spiced chickpeas with vegetables served over basmati rice and yoghurt
Caponata Siciliana (Sweet-Sour Aubergine Relish) with Crostini
Sweet-sour aubergine caponata served with crisp crostini
Schiacciata con Prosciutto e Rucola (Prosciutto and Rocket Sandwich)
Crisp schiacciata with prosciutto, rocket, olive oil and lemon
Fish Tacos with Cabbage Slaw
Fish tacos with lime mayo cabbage slaw
Smoked Trout Salad with Potatoes and Horseradish Dressing
Smoked trout salad with baby potatoes and horseradish dressing
Caribbean Chickpea Bowl
Spiced chickpeas with rice and roasted sweet potato
Calamares a la Romana (Crispy Fried Squid Rings)
Crispy battered squid rings served with lemon and mayonnaise
Milanesa (Breaded Beef Cutlet)
Crisp fried breaded beef cutlets served with lemon
Lokma (Turkish Fried Dough Bites in Lemon Syrup)
Fried dough bites soaked briefly in lemon syrup
Bayram Lokma (Fried Sweet Dough Bites in Lemon Syrup)
Yeast raised fried dough bites soaked in lemon sugar syrup
Fritto Misto di Mare (Italian Mixed Fried Seafood)
Crisp fried squid and prawns with lemon
Forelle Müllerin (Pan-Fried Trout with Brown Butter and Lemon)
Crisp pan-fried trout finished with brown butter and lemon
You might also like
Gyeran Mari (Korean Rolled Omelette)
Korean rolled omelette with spring onions and carrot
Manakish Board (Za’atar Flatbreads with Feta, Cucumber and Olives)
Warm manakish with za’atar, feta, cucumber, tomato and olives
Manakish Zaatar (Middle Eastern Flatbread)
Soft flatbreads topped with zaatar and olive oil
Turkish Stuffed Courgettes with Minced Lamb and Rice
Courgettes stuffed with minced lamb and rice in tomato sauce
Julskinka (Swedish Christmas Ham with Mustard Crust)
Swedish Christmas ham with a mustard and breadcrumb crust
Gravlax Platter with Dill, Rye Bread and Mustard Sauce
Dill-cured salmon served with rye bread and mustard sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
