Calamari Bocadillo (Squid Sandwich)
Squid sandwich or bocadillo de calamares in Spanish, is a culinary specialty very common in Spain consisting of squid battered in flour or garbanzo flour and fried in olive oil. With aioli spread. It is usually served hot and freshly made. This type of sandwich is very popular in Madrid and can be found in most of the bars of the Spanish capital, particularly in the Plaza Mayor as well as the Calle de Botoneras at the southeast corner of Plaza Mayor.
Ingredients
4 sub buns
1 pound cleaned fresh calamari
1 cup sifted chickpea flour
¼ teaspoon ground turmeric
½ tablespoon Tone’s rosemary, garlic seasoning
2¼ teaspoons salt
1½ teaspoons olive oil, plus 3 cups (for frying)
1 tablespoon fresh lemon juice, lemon wedges, for serving
Directions
Rinse the calamari.
Dry and cut the tubes into ¼-inch rings.
Drain in a colander and refrigerate until ready to cook.
Combine the chickpea flour, turmeric, Tone’s rosemary, garlic seasoning, salt in a large mixing bowl.
Combine 1½ teaspoons olive oil, the lemon juice and ⅔ cup water in a separate bowl.
Add the wet ingredients to the dry ones and whisk until thoroughly mixed.
In a 4-quart, heavy-bottomed pot, heat the remaining 3 cups olive oil to 350°.
While the oil is heating, put the drained calamari in a dry bowl and add all of the batter to it.
Mix thoroughly and, using tongs, carefully add half the battered calamari to the oil and fry for 1 to 2 minutes until golden-brown.
Using a large slotted spoon, remove the fried calamari and place in a paper-towel-lined bowl.
Repeat with remaining calamari.
Sprinkle with salt.
Toss and serve with lemon wedges. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good sandwich page.
Calamari Bocadillo (Squid Sandwich)