Fried Calamari Sandwich Recipe (Bocadillo de Calamares)

In Spain, anything can be stuffed into a sandwich, including squid! This bocadillo de calamares is a Madrid staple.

5 from 2 votes

Fried Calamari Sandwich Recipe (Bocadillo de Calamares)

This classic calamari sandwich is the culinary symbol of Madrid! Make your own bocadillo de calamares at home with just a handful of simple ingredients.

Prep Time10

Cook Time5

Marinate10

Total Time15

Course: Main

Cuisine: Spanish

Servings: servings

Calories: 884.51kcal

Author: Lauren Aloise

Ingredients

1 pound calamari cleaned and sliced into ¼-inch rings
30 g ¼ cup all-purpose flour
½ teaspoon of sweet paprika
½ teaspoon of ground black pepper
Milk
Salt
Olive oil for frying
2 bocadillo style bread rolls
1 lemon sliced into wedges

For Garlic Alioli

1 medium egg at room temperature
½ teaspoon sea salt
1 tablespoon lemon juice
⅓ cup extra virgin olive oil
1 clove garlic crushed

Instructions

Place the calamari rings in a large mixing bowl and cover with milk. Leave in the fridge for at least 2 hours to tenderize. (Alternatively, marinate with lemon juice for 10 minutes, though this isn't quite as effective and can be harder to dry).
In a separate bowl, combine the flour, paprika, and black pepper. Rinse the calamari in water and then dry by patting between 2 paper towels.
Place a large skillet over medium-high heat and add an inch of olive oil. Carefully take the calamari rings, dip them in the flour mixture, and fry in the olive oil 5-6 at a time. Remove from the pan when golden, about 1-2 minutes on either side.
To prepare the aioli, combine the egg, salt, lemon juice and crushed garlic in the bowl of a stick blender (immersion blender). Place the stick blender at the base of the bowl, and blend at high speed, slowly adding the olive oil. When it starts to combine into a mayonnaise, carefully and slowly pull the stick blender upwards and remove when the alioli is ready.
To prepare the bocadillo, cut the bread roll in half, place a few rings of calamari in there, and top with two spoonfuls of the aioli. Serve with a wedge of lemon.

Nutrition