Bocadillo de Calamares

History

The bocadillo de calamares is a Madrid institution, sold from the bars and freidurías clustered around Plaza Mayor and the city center since at least the mid-20th century. The recipe is disarmingly simple — squid rings dusted in flour and flash-fried, then tucked into a fresh barra de pan — yet Madrileños are fiercely devoted to it. It is the city's unofficial sandwich, a quick lunch eaten standing at a bar counter with a cold beer or a glass of vermut.

Ingredients

• Fresh barra de pan (Spanish baguette), split
• Fresh squid (calamari), cleaned and sliced into rings
• All-purpose flour (for dredging)
• Olive oil (for frying)
• Sea salt
• Lemon wedge
• Mayonnaise or aioli (optional)
• Sliced lemon for serving

How to Make

1. 1Clean squid and slice into ½-inch rings; pat thoroughly dry with paper towels.
2. 2Season flour with salt; dredge squid rings evenly, shaking off excess.
3. 3Heat abundant olive oil in a deep pan to 375°F (190°C).
4. 4Fry squid in small batches for 1–2 minutes until golden and crisp; do not crowd the pan.
5. 5Drain on paper towels and season immediately with sea salt.
6. 6Split the barra de pan and, if desired, spread with mayonnaise or aioli.
7. 7Pile the hot fried squid into the roll, squeeze lemon over the top, and serve immediately.

Known for it

• Restaurant La CampanaC. de Botoneras, 6, Centro, 28012 Madrid, Spain