Bocadillo de Calamares

Name: Bocadillo de Calamares
Total time: 30 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 lb cleaned squid, cut into 1/2-inch rings; 1 cup all-purpose flour; 4 crusty bread rolls or baguette sections; 2 cups vegetable oil, for frying; 1 lemon, cut into wedges; 2 cloves garlic and 2 tbsp mayonnaise (for aioli)

Madrid's iconic street sandwich stuffing a crusty roll with crispy fried squid rings and a squeeze of lemon.

30 minutes

Serves 3

Lunch

Contains common allergens

Egg Seafood Shellfish Wheat

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Instructions

5 steps

1
Pat the squid rings thoroughly dry, season with salt, and dredge them in the flour, shaking off any excess so the coating stays light.

2
Heat the vegetable oil in a deep pan to 350°F, then fry the squid in small batches for 1 to 2 minutes until pale golden and crisp, transferring to paper towels to drain.
3
While the squid fries, mash the garlic with a pinch of salt and stir into the mayonnaise to make a quick aioli.
4
Slice the rolls open and spread a thin layer of aioli inside each.
5
Pile the hot fried calamari into the rolls, squeeze fresh lemon over the top, and serve immediately while crisp.

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