Fish & Sea
Bocadillo de calamares
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A crispy roll, freshly fried squid rings and a hint of lemon: This seemingly simple sandwich is part of Madrid's culinary landscape.
Timing
- Preparation: 20 min.
- Cooking/Baking: 15 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 455 kcal
- Protein
- ≈ 32.7 g
- Carbohydrates
- ≈ 55.1 g
- Fat
- ≈ 10.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 385–565 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g cleaned squid rings, fresh or completely thawed · ≈ 600 g · Assumed quantity / reference product
Tintenfisch roh (T020100) - 120 g wheat flour · ≈ 90 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 120 g × 75% = 90 g
Varied quantity range: 60–120 g - 40 g cornstarch · ≈ 30 g · Consumed coating / adhering marinade fraction
Kartoffelstärke (Kartoffelmehl) (K230000)
Starting amount × assumed fraction (calculation scenario): 40 g × 75% = 30 g
Varied quantity range: 20–40 g - ½ tsp black pepper · ≈ 1.25 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 4 long, crispy rolls · ≈ 240 g · Assumed item weight × count; total amount
Weizenbrötchen (B511000) - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600) - 800 ml neutral oil for deep-frying · ≈ 32 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 16–64 g
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 4 tbsp aioli optional, not necessarily traditional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g cleaned squid rings, fresh or completely thawed
- 120 g wheat flour
- 40 g cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 4 long, crispy rolls
- 1 lemon
- 800 ml neutral oil for deep-frying
- 4 tbsp aioli optional, not necessarily traditional
Instructions
- Carefully pat the squid rings dry. Heat oil in a high pot or deep fryer to 175-180°C.
- Mix flour, starch, salt and pepper. Toss the squid rings in portions and shake off any excess.
- Fry small batches for 2-3 minutes until the coat is golden brown and the squid is cooked through. Don't overfill; the oil should stay hot.
- Drain briefly on kitchen paper. Cut into the rolls and bake briefly if desired.
- Pour in hot squid rings; Serve immediately with lemon wedges and a little aioli if desired.
Tips
- Squid remains more tender if it is either fried briefly and hot or braised for a long time - medium-long frying makes it tough.
- Frozen calamari are suitable, but use unbreaded rings. Breaded ready-made product is a different quick version.
