Bocadillo de Calamares
Crisp fried rings of squid tucked into a crusty roll with lemony garlic sauce for bright contrast. Simple, textural, and built around the satisfying snap of fresh calamari against toasted bread.
1 ½ lb squid, cleaned and cut into 1/2-inch rings
1 ½ cup all-purpose flour
½ cup cornstarch
½ tsp baking powder
1 tsp salt
½ tsp black pepper, freshly ground
½ tsp smoked paprika
1 cup cold beer
2 cup vegetable oil, for frying
½ cup mayonnaise
1 clove garlic, finely grated
1 lemon, zest and juice separated
2 tbsp parsley, finely chopped
4 crusty rolls
1 tsp extra salt, for finishing (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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