SnackLunch

Bocadillo de Calamares

Name: Bocadillo de Calamares
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: spanish
Ingredients: 300 g squid cleaned, cut into rings; 100 g all-purpose flour; 1 pcs egg beaten; 15 ml milk; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 500 ml vegetable oil for frying; 1 pcs baguette cut in half horizontally; 0.5 pcs lemon cut into wedges (optional)

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

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

68%Score

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

Storage

Bocadillo de Calamares is best eaten fresh; the calamari will lose its crispness if stored.