Bocadillo de Calamares (Spanish Fried Squid Rolls)

Spanish Fried Squid Rolls Bocadillos de Calamares

Bocadillo de Calamares (Spanish Fried Squid Rolls)

A perfect Bocadillo de Calamari requires well-cooked calamari. To achieve this, marinate the calamari in milk and lemon juice, which softens the meat and adds flavor. Next, coat the calamari in a batter of flour, salt, and paprika, and fry until golden and crisp.

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Course: Lunch

Cuisine: Spansih

Keyword: baby squid, bocodillo

Prep Time: 15

Cook Time: 5

Total Time: 30

Servings: sandwiches

Calories: 430kcal

Equipment

Ingredients

1/2 lb uncooked small cleaned squid
1/2 lb uncooked small cleaned and deveined shrimp
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

US Customary - Metric

Instructions

Whether you use frozen or fresh shrimp and 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

Homemade Garlic Aioli

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

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