I love the simplicity of this Spanish Fried Squid Rolls (Bocadillos ) or
Bocadillo De Calamares : Calamari, garlic mayo, crusty bread. Done. You don’t need any more, well, ok, a little lemon juice.
They serve this at about every bar in Spain. Have a cold beer, and some potatoes brava, and you would be living like a local Spaniard.
🍋 Bocadillo de Calamares: The Secret is in the Details
The magic of a truly great bocadillo de calamares comes down to two things: fresh squid and perfectly crunchy bread. In Spain — especially in Madrid, where this sandwich is a street-food legend — locals know you can’t cut corners.
Start with fresh calamari, cleaned and sliced into rings. When they hit hot oil, they should sizzle instantly, turning golden and crisp in just 2–3 minutes. Don’t overcrowd the pan — this is how you avoid soggy squid. Drain them on paper towels, sprinkle with flaky sea salt, and hit them with a quick squeeze of lemon juice. That bright acidity makes the flavor pop.
The bread is just as important: choose a crusty baguette or barra de pan, lightly toasted so the outside cracks but the inside stays soft. The contrast — crunchy bread, tender squid, a hint of citrus — is what makes this sandwich unforgettable.
👉 Insider tip: in Madrid bars, you’ll often see these served simply with mayonnaise or aioli. If you want to be extra authentic, skip the fancy toppings and let the squid shine.
Delicious Spanish Fried Squid Bocadillo de Calamares ingredients:
- Fresh or frozen squid rings (calamari)
- All-purpose flour
- Paprika
- Black pepper
- Salt
- Milk
- Olive oil
- Bread rolls
- Lemon wedges
- Alioli (garlic mayonnaise)
- If using frozen squid rings, ensure they’re fully thawed and pat them dry with paper towels. For fresh squid, clean and cut them into 1/4 inch rings or purchase pre-cleaned ones from the fishmonger.
- Place the squid rings in a large bowl, covering them with milk. Refrigerate for a minimum of 2 hours, or ideally overnight, for enhanced tenderness, juiciness, and flavor.
- In a shallow dish, whisk together flour, paprika, pepper, and salt. Drain the squid rings and coat them thoroughly in the flour mixture, shaking off any excess.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the squid rings in batches for approximately 2 minutes per side or until they achieve a golden, crisp texture. Drain on paper towels and sprinkle with additional salt if needed.
- Cut the bread rolls in half and lightly toast them if desired. Spread alioli on both halves of each roll, fill with the fried squid rings, and serve with lemon wedges for that extra zing. Enjoy the taste of Madrid right at home!
Why the Delicious Spanish Fried Squid Bocadillo de Calamares works:
This sandwich is:
-Crispy: The squid rings are coated in a light and crunchy batter, giving each bite a satisfying crunch that contrasts beautifully with the tender interior.
-Juicy: The squid rings are marinated in milk to make them tender and moist, ensuring that they remain succulent and flavorful even after frying.
-Flavorful: The squid rings are seasoned with paprika, pepper, and salt for a simple but delicious taste, creating a harmonious blend of spices that enhances the natural flavor of the squid.
-Creamy: The alioli adds a rich and garlicky touch that complements the squid perfectly, providing a smooth and luscious texture that elevates the overall taste experience.
-Tangy: The lemon wedges add a burst of freshness and acidity that cuts through the richness of the mayo, balancing the flavors and adding a zesty kick that brightens up each bite.
🌟 How to Elevate Your Bocadillo de Calamares
A bocadillo de calamares is already delicious in its simplest form, but a few tweaks can turn it from a bar snack into a gourmet experience.
Homemade Alioli (Spanish Garlic Sauce)
Skip the store-bought condiments and whip up a quick alioli at home. Blend mayonnaise, garlic, lemon juice, salt, and a drizzle of olive oil until smooth and creamy. Want to put your own spin on it? Add smoked paprika for a hint of spice, chili powder for a kick, or even a splash of lime juice for brightness. This sauce is rich, tangy, and the ultimate match for crispy fried calamari.
Choose the Right Bread
In Madrid, the sandwich usually comes in a simple bread roll — but you can elevate it by experimenting:
Baguette → classic crunch with a rustic feel.
Ciabatta → soft and airy, perfect if you like a chewy bite.
Sourdough → tangy depth of flavor that pairs beautifully with fried seafood.
Each bread changes the personality of the sandwich, so don’t be afraid to try a few until you find your favorite.
Add Freshness & Crunch
For a lighter twist, layer in crisp lettuce, juicy tomato slices, thin onion rings, or sweet roasted peppers. These extras add color, freshness, and balance the richness of the fried calamari.
Perfect Pairings
In Spain, no sandwich is complete without a side. For a true tapas-style meal, serve your calamari sandwich with:
Patatas bravas → crispy potatoes topped with spicy brava sauce.
Green salad → a refreshing counterpoint to the fried squid.
Together, they create a meal that’s satisfying, balanced, and authentically Spanish.
👉 Insider tip: In Madrid’s Plaza Mayor, locals usually keep it simple — just bread, calamari, and maybe a squeeze of lemon. But at home, you have the freedom to experiment and make it your own.
Bocadillo de Calamares (Spanish Fried Squid Rolls)
Equipment
- 1 Toaster
Ingredients
- 1/2 lb uncooked small cleaned squid
- 1/2 cup all-purpose flour cornstarch or a mix of both, mixed with 1/2 tsp seasoned salt, or just salt and pepper
- 1/2 cup Vegetable oil for frying
- 4 Baguettes or good rolls split (no hot dog buns please—they will disintegrate)
- 2 Tbsp Butter for brushing on bread
- 4 Tbsp Mayonnaise or aioli mixed with 1 tsp. lemon juice, zest of one lemon, 1 clove minced garlic
- 1 lemon - cut into wedges
Instructions
- Whether you use frozen or fresh squid, make sure they are dry before frying. You can thaw frozen ones and blot them with paper towels. You can clean fresh squid and slice them into rings about 1/4 inch thick. Alternatively, you can get them pre-cleaned and cut from a fishmonger. You can fry the small tentacles along with the rings.
- To make the squid more tender, juicy and tasty, soak the rings in milk. Put them in a big bowl and cover with milk. Keep them in the fridge for at least two hours or as long as overnight.
- Whisk the flour, paprika, pepper, and salt in a shallow dish. Pat the squid rings dry and coat them with the flour mixture, shaking off the excess. Do the same with the shrimp.
- In a large skillet, heat oil to a depth of about 1/2 inch over medium-high heat. Working in batches, fry the squid rings for about 2 minutes per side, or until they are golden and crisp. Transfer to paper towels to drain and season with more salt if desired.
- To make the sandwiches, you can toast the bread rolls after slicing them in half, or leave them as they are. Then, spread some mayonnaise or garlic sauce on both sides of each roll. Add the crispy squid rings to the rolls and squeeze some lemon juice over them. Enjoy your delicious sandwiches.
Notes
- 4 large cloves fresh garlic, peeled and sliced
- ½ teaspoon kosher salt, or other course-grain salt
- 1 teaspoon lemon juice, or more to taste
- ½ cup light, extra-virgin olive oil
- 1 teaspoon water to adjust texture, or more as needed
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Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
- Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition
Spanish Fried Squid Rolls (Bocadillos )
Bocadillo de Calamares Pairs well with:
