📝 About This Recipe
Transport yourself to the bustling Plaza Mayor in Madrid with this iconic Spanish street food staple. This Bocadillo de Calamares features rings of tender squid enveloped in a whisper-thin, golden crust, nestled inside a crusty artisan baguette. The contrast between the crunchy bread, the salty sea-freshness of the squid, and a swipe of creamy, pungent alioli creates a symphony of textures that defines Spanish comfort food.
🥗 Ingredients
The Squid
- 1.5 lbs Fresh Squid (cleaned, tubes cut into 1/2 inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
- 1 teaspoon Fine Sea Salt
The Coating and Frying
- 1.5 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
- 3 cups Neutral Oil (Sunflower or refined olive oil for deep frying)
Handmade Alioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil (Spanish Picual variety recommended)
The Assembly
- 4 pieces Spanish Baguettes (Barra de Pan) (6-inch lengths, crusty on the outside, fluffy inside)
- 1 Lemon (cut into wedges for serving)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cleaned squid rings and tentacles in a bowl and cover with the milk. Let soak in the refrigerator for 20-30 minutes; the lactic acid helps tenderize the proteins for a melt-in-your-mouth texture.
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2
While the squid soaks, prepare the alioli by whisking together the mayonnaise, grated garlic, lemon juice, and extra virgin olive oil in a small bowl. Season with a pinch of salt and set aside to let the flavors marry.
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3
In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, and sea salt until well combined.
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4
Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 375°F (190°C). Use a candy thermometer for accuracy.
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5
Drain the squid from the milk and pat them very dry with paper towels. Excess moisture is the enemy of a crispy crust.
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6
Dredge the squid rings in the flour mixture, working in small batches. Shake off every bit of excess flour using a fine-mesh sieve so the coating remains light and airy.
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7
Carefully drop the squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy squid.
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8
Fry for 90 seconds to 2 minutes, or until the rings are a pale golden brown. Squid cooks very fast; overcooking will make it rubbery.
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9
Use a slotted spoon to remove the squid and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny bit more sea salt.
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10
Slice your baguettes lengthwise, but don't cut all the way through. If the bread is not fresh out of the oven, toast the inside lightly under a broiler for 1 minute.
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11
Spread a generous layer of the garlic alioli on both the top and bottom interior of the bread.
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12
Stuff the bread generously with the hot fried squid rings, piling them high so they almost spill out of the sandwich.
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13
Garnish with a sprinkle of fresh parsley and serve immediately with a lemon wedge on the side for squeezing over the squid just before eating.
💡 Chef's Tips
Always pat the squid completely dry before flouring to ensure the coating sticks and stays crispy. Use a mix of flour and cornstarch; the cornstarch prevents gluten development, resulting in a crunchier, shatter-like crust. Do not overcook the squid; as soon as it turns golden (about 2 minutes max), it is done. If you prefer the authentic Madrid 'dry' style, omit the alioli and use only a heavy squeeze of lemon juice. For the best bread, look for a 'Barra' or a French baguette that has a thin, crackly crust rather than a very thick, hard one.
🍽️ Serving Suggestions
Serve with a cold glass of Spanish Mahou beer or a crisp glass of Rueda (Verdejo) wine. Pair with a side of Patatas Bravas for the ultimate Spanish tapas feast. Offer a small bowl of pickled guindilla peppers on the side for those who like a vinegary kick. A simple green salad with a sherry vinaigrette helps cut through the richness of the fried squid.