Bocadillo de Calamares
This classic Spanish sandwich features crispy fried calamari rings nestled within a crusty baguette. It's a simple yet satisfying snack, often enjoyed with a squeeze of fresh lemon. The key is perfectly cooked, tender calamari with a light, golden-brown crust.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 974 kcal
Allergen information: may contain eggs, fish, gluten, milk, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gsquid, cleaned, cut into rings
- 100 gall-purpose flour
- 1 pcsegg, beaten
- 15 mlmilk
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 500 mlvegetable oil, for frying
- 1 pcsbaguette, cut in half horizontally
garnish
- 0.5 pcslemon, cut into wedges(optional)
Equipment
paper towels · slotted spoon · deep pan · thermometer · whisk · shallow dishes
The method
Step by step
- 1
Pat the squid rings very dry with paper towels to ensure a crispy coating.
About 2 min
Cook’s note: Removing excess moisture is crucial for crispy fried calamari.
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
In another shallow dish, whisk together the egg and milk.
About 1 min
- 4
Dip each squid ring first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour, pressing gently to coat.
About 5 min
Cook’s note: Ensure an even coating of flour for best results.
- 5
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure accurate oil temperature for perfectly fried calamari.
- 6
Carefully fry the coated squid rings in batches, without overcrowding the pan, for 2-3 minutes per batch, or until golden brown and crispy.
About 6 min
Cook’s note: Frying in batches prevents the oil temperature from dropping too much, which can make the calamari greasy.
- 7
Remove the fried calamari with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
- 8
Slice the baguette horizontally and fill generously with the hot, crispy fried calamari.
About 1 min
- 9
Serve immediately, optionally with lemon wedges for squeezing over the calamari.
Per serving
Nutrition
- Calories
- 974.3kcal
- Protein
- 45.4g
- Carbs
- 112.4g
- Fat
- 37.5g
- Fibre
- 6g
- Sugar
- 5.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Bocadillo de Calamares is best eaten fresh; the calamari will lose its crispness if stored.
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