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Spain · Food

Bocadillo de Calamares (Fried Squid Sandwich)

25 min
1150 kcal
1 serving

By eatmundo · July 7, 2026

Bocadillo de Calamares (Fried Squid Sandwich)🇪🇸AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Bocadillo de Calamares (Fried Squid Sandwich). The percentage is the share of ingredients the two recipes have in common.

Compare these dishes: Kalamarakia Tiganita: Crispy Fried SquidSame technique: Sandwich & wrap42 recipes from 11 countries

A quintessential Madrid street food, the Bocadillo de Calamares features tender, lightly fried calamari rings piled high into a crusty baguette. Simple yet incredibly satisfying, this sandwich is a beloved snack or light meal, often enjoyed with just a squeeze of lemon.

According to eatmundo's ingredient comparison, the closest dish to Bocadillo de Calamares from another cuisine is Kalamarakia Tiganita (Greece): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
1 serving

How to Make It

  • 1

    First, prepare the squid: Take 250g of fresh squid, clean them thoroughly, and slice the bodies into 1 cm thick rings. It's crucial to pat them completely dry with paper towels – this step ensures truly crispy frying.

  • 2

    Next, set up your breading station: Prepare two shallow plates. On one, place 75g of all-purpose flour, seasoned lightly with a pinch of salt. On the other plate, have 1 large egg, lightly beaten and ready for dipping.

  • 3

    Dredge the squid: Dip each squid ring first into the seasoned flour, shaking off any excess. Then, transfer it to the beaten egg, ensuring it's fully coated, and finally back into the flour for a second coating. Make sure each piece is evenly covered.

  • 4

    Heat oil for frying: In a deep frying pan or a medium pot, heat 500ml of high-quality olive oil over medium-high heat. Wait until it reaches 175°C (350°F). A good indicator is when a small piece of flour dropped into the oil immediately sizzles and floats to the surface.

  • 5

    Fry the squid in batches: Carefully place the breaded squid rings into the hot oil, frying them in small batches to avoid overcrowding the pan. Fry for just 1-2 minutes until they turn a beautiful golden brown and are cooked through. Overcrowding will lower the oil temperature and result in less crispy squid.

  • 6

    Drain and season: Using a slotted spoon, carefully remove the fried squid from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. While still hot, sprinkle them lightly with a pinch of sea salt to enhance their flavor.

  • 7

    Assemble the sandwich: Take a 20cm crusty baguette and slice it lengthwise, but not all the way through, creating a pocket. Fill this pocket generously with the hot, crispy fried squid. Serve your Bocadillo de Calamares immediately, optionally with a lemon wedge on the side for a fresh squeeze.

  • 8

    Chef's tip: For an extra crunchy texture, consider a double-frying method: fry the squid once for 30 seconds, remove, let them cool slightly, then fry again for 1 minute until deeply golden.

Frequently Asked Questions

What is a Bocadillo de Calamares?

Bocadillo de calamares is a Spanish sandwich consisting of deep-fried squid rings served inside a crusty baguette. It is a staple of Madrid's street food culture, typically consumed as a quick snack or a casual lunch.

What type of squid is best for a tender bocadillo, and how should it be prepared?

Opt for fresh, medium-sized squid (calamari) tubes or rings. Clean them thoroughly, remove the internal organs, beak, and quill, then slice the tubes into 1 cm thick rings.

What's the best way to fry the squid to ensure it's crispy and not tough or greasy?

Fry the floured squid in hot olive oil (around 350°F / 175°C) for only 1-2 minutes per batch until golden brown. Overcrowding the pan or insufficient oil temperature will result in soggy squid.

What kind of baguette is ideal for a bocadillo de calamares, and how should it be prepared?

Use a fresh, crusty baguette with a soft interior that can absorb the oil without becoming mushy. Slice the baguette lengthwise, but not all the way through, to create a pocket for the squid.

What is a common mistake when frying squid for this sandwich, and how can it be avoided?

A common mistake is overcooking the squid, which makes it tough and rubbery. Fry the squid quickly until just opaque and golden, then remove it immediately from the oil.

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