Bocadillo de Calamares
Madrid's iconic street sandwich stuffing a crusty roll with crispy fried squid rings and a squeeze of lemon.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Bocadillo de Calamares to your week, check it against your household's allergens, and build the shopping list automatically.