Bocadillo de Calamares
A Madrid street-food classic of crispy fried squid rings stuffed into a crusty baguette with aioli and lemon. Quick to fry and deeply satisfying.
Ingredients
- 1 1/2 lbs cleaned squid tubes (fresh or thawed), sliced into rings
- 1 1/2 cups all-purpose flour
- 2 tsp fine sea salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 4 cups neutral oil (vegetable or canola)
- 4 rolls crusty baguette or sub rolls, split lengthwise
- 6 tbsp mayonnaise (for quick aioli)
- 2 cloves garlic, minced fine
- 2 lemon, cut into wedges
- 2 tsp fresh lemon juice
Instructions
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1
Pat 1 1/2 lbs sliced into rings cleaned squid tubes (fresh or thawed) very dry with paper towels — moisture causes dangerous splattering.
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2
In a shallow bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp fine sea salt, 1 tsp smoked paprika, and 1/2 tsp freshly ground black pepper.
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3
Stir together 6 tbsp mayonnaise (for quick aioli), 2 cloves minced fine garlic, and 2 tsp fresh lemon juice in a small bowl to make a quick aioli. Set aside.
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4
Pour 4 cups neutral oil (vegetable or canola) into a deep heavy pot to a depth of about 2 inches and heat over medium-high heat until it reaches 375°F (190°C).
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5
Working in batches, toss 1 1/2 lbs cleaned squid tubes (fresh or thawed) rings in the seasoned flour, shaking off excess. Fry in the hot oil for 1 to 2 minutes until golden and crisp. Do not crowd the pot. Transfer to a wire rack and season immediately with a pinch of salt.
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6
Spread aioli generously on the cut sides of the 4 rolls split lengthwise crusty baguette or sub rolls.
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7
Pile the fried squid into each roll. Serve immediately with 2 cut into wedges lemon for squeezing.