Bocadillo de Calamares

Name: Bocadillo de Calamares
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
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

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.

40 minMediumServes 4480 cal/serving

SpanishLunchStovetopPescatarianHigh FiberHalal-friendlyDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

1

Pat 1 1/2 lbs sliced into rings cleaned squid tubes (fresh or thawed) very dry with paper towels - moisture causes dangerous splattering.
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.
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.
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).
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.
6

Spread aioli generously on the cut sides of the 4 rolls split lengthwise crusty baguette or sub rolls.
7

Pile the fried squid into each roll. Serve immediately with 2 cut into wedges lemon for squeezing.

Questions

Can I make Bocadillo de Calamares gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour, 4 rolls crusty baguette or sub rolls, split lengthwise. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Bocadillo de Calamares keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Bocadillo de Calamares?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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