The calamari sandwich has been an icon of Madrid gastronomy since the mid-20th century, especially in neighborhoods such as La Latina and Malasana. It emerged in taverns that took advantage of the Andalusian batter to serve quick seafood between crusty bread. Today it is a Sunday ritual and essential at fairs and festivals in the capital.
Mediterranean
Squid sandwich
Madrid squid sandwich with crunchy batter, lemon and baguette bread.
- Spain
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 52 g
- Fat 18 g
- Sodium 720 mg
Story behind the dish
Preparation
Calamari sandwich is a preparation from Spain with medium difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of clean squid.
- Have ready: 4 crispy loaf breads.
- Have ready: 200 g of wheat flour.
- Have ready: 1 large egg.
- Have ready: 200 ml of cold beer.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the squid
Clean the squid, cut into rings and dry very well with kitchen paper.
-
mix flour
Mix flour, egg, beer, salt and paprika until you get a thick, lump-free batter. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Immerse the rings in the batter and fry in oil at 180 C...
Immerse the rings in the batter and fry in oil at 180 C for 2 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and season with salt and pepper when leaving the fryer.
Drain on absorbent paper and season with salt and pepper when leaving the fryer.
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Open the loaves in half
Open the buns in half, spread light mayonnaise and place the hot squid.
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Sprinkle with a splash of lemon and chopped parsley before closing the…
Sprinkle with a squeeze of lemon and chopped parsley before closing the sandwich.
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Serve immediately while the batter is still crispy.
Serve immediately while the batter is still crispy.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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