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

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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.

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Questions

What is 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. This reference files it under Spanish lunch: made on the stovetop, rated medium and about 40 minutes start to finish.

What internal temperature should Bocadillo de Calamares reach?

For Bocadillo de Calamares, the target internal temperature is 375 F (about 190 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Bocadillo de Calamares?

Step 1 reads: "Pat 1 1/2 lbs sliced into rings cleaned squid tubes (fresh or thawed) very dry with paper towels - moisture causes dangerous splattering." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for smoked paprika in Bocadillo de Calamares?

The entry for Bocadillo de Calamares calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Does Bocadillo de Calamares contain shellfish?

Yes: 1 1/2 lbs cleaned squid tubes (fresh or thawed), sliced into rings. The full allergen list for this entry is gluten, eggs and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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