Tender squid rings coated in a light, crisp flour mixture and piled generously into crusty baguette.
The bocadillo de calamares is one of Madrid's most recognizable foods, combining freshly fried squid rings with a simple crusty bread roll.
A mixture of chickpea and wheat flours creates a delicate coating that stays crisp while allowing the tender squid to remain the main attraction.
Choose a small or medium squid with firm, glossy flesh and a clean ocean aroma. Cleaned squid tubes and tentacles are the easiest US alternative.
Also sold as garbanzo bean flour, it helps the coating become crisp and adhere securely to the moist squid.
Combining wheat flour with chickpea flour produces a lighter result than using a thick batter.
Olive oil provides the traditional flavor and can withstand the brief high-temperature frying required for this recipe.
Use bread with a crisp exterior and a tender interior. It should be sturdy enough to hold the fried calamari without overwhelming it.
Serve the sandwiches immediately with lemon wedges, potato chips, olives, or a simple tomato salad.
The sandwich is best eaten immediately. Refrigerate leftover fried squid within 2 hours and use it within 2 days. Reheat it in a 400°F (205°C) oven or air fryer until hot and crisp, then place it in freshly toasted bread. Avoid microwaving because it can make both the coating and squid rubbery.
Yes. Thaw them completely in the refrigerator and dry them extremely well before coating. Choose plain, unbreaded squid rings whenever possible.
The squid may have been too wet, the excess flour may not have been shaken away, or the oil may not have been hot enough.
Yes. A neutral high-heat oil such as sunflower, canola, or peanut oil can be used, although olive oil gives the sandwich a more traditional Spanish flavor.
The classic Madrid version is usually served without sauce, although mayonnaise, garlic mayonnaise, or lemon may be offered according to personal preference.
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A whole fresh squid provides the best tenderness and flavor. When it is unavailable in a regular US supermarket, use cleaned squid tubes and tentacles or plain frozen squid rings without breading.
Avoid products labeled cuttlefish or giant squid when possible, as they may be firmer and less tender than regular squid.
The chickpea flour helps create a crisp coating that adheres well to the squid. It is increasingly available in US supermarkets and may also be labeled garbanzo bean flour.
Remove the excess flour before frying because a heavy coating can detach from the squid and make the oil cloudy.
The oil must be very hot before adding the squid. Frying at too low a temperature can make the coating greasy and the squid rubbery.
Mayonnaise or a squeeze of lemon may be added when serving, but neither is part of the basic traditional sandwich.
The calorie estimate assumes approximately 7 ounces (200 g) of edible squid, 45 g of retained flour coating, 2 tablespoons of absorbed olive oil, and one substantial bread portion per sandwich.
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