Kalamarakia Tiganita: Crispy Fried Squid vs Bocadillo de Calamares (Fried Squid Sandwich)

Both dishes fry squid in olive oil at the same steady 175°C, but they reach crispness in different ways. Kalamarakia Tiganita keeps things light: rings and whole tentacles get a single dusting of flour seasoned with salt and black pepper, and the platter relies on plenty of lemon wedges for a bright, sharp finish. The Bocadillo de Calamares builds a thicker crust by dredging the rings in flour, beaten egg and flour again, then packs them into a crusty baguette, where bread becomes the counterpoint and lemon is only an optional extra.