Spanish · Lunch
Crispy Fried Squid Sandwich
Madrid Calamari Sandwich
Madrid bar staple of crisp-fried squid rings piled into a split white roll with a squeeze of lemon, a pinch of flaky salt, and a smear of garlic mayonnaise for the classic bocadillo.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
680Calories
28gProtein
42gFat
52gCarbs
2gSugar
3gFiber
720mgSodium
180mgChol
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Instructions
1
Prep
Slice squid bodies into 1cm rings, pat dry with paper towels. Grate garlic cloves, halve rolls lengthwise, cut lemon into 4 wedges, chop parsley. Mix mayonnaise with grated garlic and a squeeze of lemon. Whisk plain flour and chickpea flour with fine salt on a wide plate.
2
Bloom
Heat olive oil in a deep heavy skillet over medium-high until it reaches 180C, signalled when a flour pinch sizzles immediately on contact.
3
Fry
Toss squid rings in seasoned flour, pressing to coat. Lower into hot oil in batches, fry 90 seconds per batch until pale gold and just crisp. Lift onto paper towels, sprinkle flaky salt while hot.
4
Plate
Smear garlic mayonnaise across roll interiors, pile fried squid into rolls, scatter parsley over, and serve with lemon wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cleaned squid bodies
- 120g (4.2 oz) plain flour
- 60g (2.1 oz) chickpea flour
- 600ml (2 1/2 cup) extra-virgin olive oil
- 2 large soft white rolls
- 2 garlic cloves
- 60g (2.1 oz) mayonnaise
- 1 lemon
- 1 tsp fine sea salt
- 0.5 tsp flaky sea salt
- 10g (small handful) flat-leaf parsley