Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Bocadillo de Calamares is crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Make Bocadillo de Calamares when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Pat the squid very dry and season lightly.
Dust in flour, shaking off the excess so the coating stays thin.
Fry at about 185°C in small batches until pale gold and crisp.
Drain, salt immediately and squeeze over a little lemon.
Stuff the hot squid into crusty rolls with aioli if using and serve at once.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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