Bocadillo de Calamares

Crispy fried squid rings, tender on the inside, tucked into fresh bread. A squeeze of lemon cuts through the richness of the fry for a balanced, rustic bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 723
• Protein: 46 g
• Carbs: 78 g
• Fat: 24 g

Ingredients

• 1000 g Loligo vulgaris ( cut into 1cm rings )
• 200 g Wheat flour ( for coating )
• 1000 ml Sunflower oil ( for frying )
• 4 piece White bread ( individual baguette type )
• 2 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 4 tbsp Japanese mayo optional ( for spreading )
• 2 pinch Gray sea salt ( for seasoning )

Instructions

1. Squid preparation

   Clean the squid and cut the tubes into regular 1cm rings. Dry them perfectly with a clean cloth to prevent oil splatters.

2. Dry coating

   Toss the rings in wheat flour. Shake them in a sieve to remove the excess: the flour layer should be thin and uniform, almost invisible.

3. High-heat frying

   Plunge the rings into sunflower oil heated to 180°C. Fry for 2 minutes until the crust is pale gold and stiff. Drain on paper towels and salt immediately.

4. Sandwich assembly

   Split the white bread. Spread a thin layer of Japanese mayonnaise on the crumb. Fill generously with the piping hot squid rings.

Chef's tips

• Do not overcrowd the fryer, otherwise the temperature drops and the squid becomes greasy and soft.
• Squid is cooked when it is firm to the bite: beyond 3 minutes, it becomes rubbery.

Storage

Consume immediately. Fried food does not wait, it loses its crispness.