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

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.
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Course: Main
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinate: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 884.51kcal
Author: David Pope


  • 1 pound calamari cleaned and sliced into ¼-inch rings
  • 30 g 1/4 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
  • cup extra virgin olive oil
  • 1 clove garlic crushed


  • 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.


Calories: 884.51kcal | Carbohydrates: 47.12g | Protein: 45.06g | Fat: 57.63g | Saturated Fat: 9.07g | Cholesterol: 611.5mg | Sodium: 1078.64mg | Potassium: 716.77mg | Fiber: 3.11g | Sugar: 5.05g | Vitamin A: 439.92IU | Vitamin C: 43.21mg | Calcium: 186.24mg | Iron: 4.71mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!