Bocadillo de Calamares

Ingredients

What you’ll need

• 1 lb fresh squid (calamari), tubes cut into 1/2-inch rings, tentacles left whole
• 1 cup all-purpose flour (or Spanish semolina flour)
• 1 tsp fine salt (plus extra for finishing)
• 1/2 tsp ground black pepper
• 4 cups extra virgin olive oil (or canola oil) for deep frying
• 2 crusty fresh baguettes (split lengthwise)
• 1 fresh lemon (cut into wedges, for serving)
• Optional: 2 tbsp homemade garlic aioli

Method

How it comes together

1. 1

   Dry Calamari: Rinse the squid rings and tentacles and pat them completely dry with paper towels (any moisture causes oil spatters).

2. 2

   Bread squid: In a bowl or zip-top bag, mix flour, 1 tsp salt, and pepper. Toss squid in the flour until thoroughly coated. Place in a strainer to shake off all excess flour.

3. 3

   Heat Oil: In a deep, heavy pot, heat the oil to a precise 375°F (190°C).

4. 4

   Deep Fry: Lower squid in small batches into hot oil. Fry for 1.5 to 2 minutes until light golden and crispy (do not overcook or squid becomes rubbery).

5. 5

   Drain: Remove with a slotted spoon, transfer to paper towels, and dust immediately with salt.

6. 6

   Assemble: Slit baguette lengthwise. If using aioli, spread a thin layer. Pack the hot, crispy calamari rings high into the baguette. Serve hot with lemon wedges.