Bocata de Calamares is a deliciously crunchy yet tender Spanish sandwich that will transport your taste buds straight to the streets of Madrid. This beloved street food combines the delectable flavors of fried calamari with the warmth of freshly baked bread, creating a culinary experience that’s hard to resist. Topped with zesty lemon and a creamy homemade garlic mayonnaise, each bite offers a burst of flavor that’s perfect for any occasion. Enjoy it as a casual snack or a satisfying meal with friends and family!Â
The joy of making Bocata de Calamares is also in its simplicity; it’s a fun recipe to whip up at home. From frying the calamari to creating the perfect bread rolls, each step is easy yet rewarding. Serve these delightful sandwiches at your next gathering or barbecue, and watch as they become the star of the show. Dive into this flavorful Spanish treasure and savor every moment of it!
- To prepare the bread, combine 400 g of flour, 230 ml of warm water, 1 tablespoon of sunflower oil, 1 teaspoon of salt, and 4 g of fresh yeast in a bowl. Mix until you get a slightly sticky dough.
- Let the dough rest for 5 minutes, then knead for 30 seconds. Repeat the resting and kneading for a smooth, elastic dough.
- Cover the dough and let it ferment for 1.5 hours to rise.
- Once the dough has risen, divide it into 4 pieces (about 165 g each) and shape them into rolls. Let them ferment for another hour.
- Preheat your oven to 250°C (482°F). Make a long cut on top of the rolls and bake for about 20 minutes; first 10 minutes with steam, then without using a tray filled with water.
- While the bread is baking, prepare the calamari. Cut 250 g of fresh calamari into thin strips and mix with the juice of 1 lemon and 1 teaspoon of salt to marinate.
- After a few minutes, drain and pat the calamari dry. Dredge them in frying flour and fry in hot olive oil until they’re golden and crispy. Drain on absorbent paper.
- For the garlic mayonnaise, microwave 2 sliced garlic cloves with a little olive oil for 2 minutes. In a blender, combine 2 eggs, sautéed garlic, a pinch of chili, the juice of 1 lemon, 100 ml of sunflower oil, salt, and pepper, blending while gradually adding 200 ml of olive oil until emulsified. Refrigerate.
- To assemble, open the baked rolls, fill them with the crispy calamari, and drizzle generously with garlic mayonnaise. Serve immediately and enjoy!
- Flour | 400 gr
- Warm water | 230 ml
- Sunflower oil | 1 tablespoons
- Salt | ½ tsp
- Fresh yeast | 4 gr
- Fresh calamari | 250 gr
- Lemon juice
- Salt | ½ tsp
- Frying flour
- Olive oil | to taste
- Eggs
- Garlic | 2 cloves | sliced
- Chili | 1 pinch
- Lemon
- Sunflower oil | 100 ml
- Olive oil | 200 ml
- Salt | to taste
- Pepper | to taste
