Description

Bocadillo de Calamares is a famous Spanish sandwich made with crispy fried calamari tucked inside a crusty Spanish-style bread roll. It is especially associated with Madrid, where this simple street-food favorite is enjoyed as a casual snack or quick meal.

Tender squid rings are lightly coated in seasoned flour and fried until golden and crisp, then served inside a fresh crusty baguette-style roll. A squeeze of lemon and optional garlic mayonnaise add brightness and richness without overpowering the delicate calamari.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Rest Time: 10 minutes

Total Time: 45 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Crispy golden calamari with a tender center.
• Classic Spanish street-food favorite.
• Simple ingredients and easy preparation.
• Perfect for lunch or a casual dinner.
• Delicious with lemon and garlic mayo.
• Great for tapas-style gatherings.
• Ready in under an hour.

How to Make Spanish Bocadillo de Calamares

1. Prepare the Calamari

Clean the squid and cut the bodies into rings about ½-inch thick. Pat them very dry with paper towels.

2. Season the Flour

Add all-purpose flour, salt, black pepper, and smoked paprika to a shallow bowl. Mix well.

3. Coat the Calamari

Toss the squid rings in the seasoned flour until lightly and evenly coated. Shake off excess flour.

4. Prepare the Bread

Slice the crusty rolls lengthwise without cutting completely through them. Lightly toast them if desired.

5. Heat the Oil

Heat vegetable oil in a deep skillet or heavy pot to approximately 350°F (175°C).

6. Fry the Calamari

Fry the coated squid rings in small batches for about 2–3 minutes, turning once, until crisp and golden. Avoid overcooking because squid can become chewy.

7. Drain and Season

Transfer the fried calamari to a wire rack or paper towel-lined plate. Season lightly with salt while still warm.

8. Assemble the Sandwiches

Spread garlic mayonnaise inside each bread roll. Fill generously with crispy calamari and finish with fresh lemon juice.

Tips for Perfect Bocadillo de Calamares

• Dry the squid thoroughly before coating.
• Keep the oil around 350°F (175°C) for crisp results.
• Fry in small batches so the oil temperature stays stable.
• Do not overcook the calamari.
• Use fresh crusty bread for the best texture.
• Add lemon immediately before serving.
• Serve the sandwich while the calamari is still crisp.

Delicious Recipe Variations

Classic Madrid-Style

Keep the sandwich simple with only crusty bread and fried calamari.

Garlic Mayo Calamari Sandwich

Add homemade garlic mayonnaise for extra richness.

Spicy Calamari Bocadillo

Add a pinch of cayenne pepper or hot Spanish paprika to the flour mixture.

Lemon Herb Version

Add finely chopped parsley and lemon zest to the seasoning mixture.

What to Serve with Bocadillo de Calamares

• Spanish potato chips
• Patatas bravas
• Marinated olives
• Simple green salad
• Tomato salad
• Pickled peppers
• Garlic aioli
• Lemon wedges

How to Store Leftover Bocadillo de Calamares

For the best quality, store the fried calamari separately from the bread and sauce.

Place the calamari in an airtight container and refrigerate for up to 2 days.

Reheat in an oven or air fryer until crisp. Assemble the sandwich immediately before serving.

Can Bocadillo de Calamares Be Frozen?

It is best to freeze the uncooked, flour-coated calamari rather than the assembled sandwich.

Arrange the coated squid in a single layer and freeze until firm, then transfer to a freezer-safe container.

Freeze for up to 1 month.

Fry from frozen carefully, adding a little extra cooking time as needed.