Spanish · PANTRYHOP RECIPE
Bocadillo de Calamares (Squid Sandwich)
25 minutes · 4 servings · omnivore
A famous Madrid-style sandwich, made here with a simple pan-cooked squid filling.
Ingredients
Check you have the quantities below.
- 400 g small squid rings, cleaned
- 60 g all-purpose flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 crusty bread rolls
- 4 lemon wedges
Let’s make it
- Pat squid dry and toss with flour, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Cook squid 2–3 minutes until opaque and just cooked through, then drain on paper.
- Split the rolls and fill with the squid.
- Serve with lemon wedges to squeeze over top.
For kids, serve the cooked squid separately in small pieces instead of in a sandwich.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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