When it comes to Spanish cuisine, there’s one dish that stands out among the rest – the Bocadillo de Calamares, or the famous Spanish sandwich. This mouth-watering delight has been a staple in Spanish cuisine for decades, and its popularity shows no signs of waning. In this article, we’ll delve into the world of the Bocadillo de Calamares, exploring its history, ingredients, and what makes it a must-try for anyone visiting Spain.
A Brief History of the Bocadillo de Calamares
The Bocadillo de Calamares has its roots in the coastal regions of Spain, where seafood is plentiful and delicious. The dish is believed to have originated in the 19th century, when street vendors in Madrid began selling fried squid rings as a snack to locals and visitors alike. Over time, the vendors started serving the squid rings in a crusty bread roll, and the Bocadillo de Calamares was born.
The Rise of the Bocadillo de Calamares
The Bocadillo de Calamares gained popularity in the mid-20th century, when it became a staple in Spanish cuisine. The dish was often served at bars and restaurants, where it was paired with a cold beer or a glass of wine. The Bocadillo de Calamares was also a favorite among locals, who would often eat it as a quick snack or light meal.
A National Phenomenon
Today, the Bocadillo de Calamares is a national phenomenon in Spain, with the dish being enjoyed by people of all ages and backgrounds. The sandwich is a staple at festivals and fairs, where it’s often served alongside other traditional Spanish dishes. The Bocadillo de Calamares has also become a popular tourist attraction, with visitors flocking to Spain to try the famous sandwich.
The Ingredients of the Bocadillo de Calamares
So, what makes the Bocadillo de Calamares so special? The answer lies in the ingredients, which are simple yet delicious.
The Bread
The bread used in the Bocadillo de Calamares is a crusty bread roll, typically made from wheat flour, water, yeast, and salt. The bread is lightly toasted, giving it a crispy texture that complements the softness of the squid.
The Squid
The squid used in the Bocadillo de Calamares is typically cut into rings, which are then coated in a light batter made from flour, water, and spices. The squid is then deep-fried until it’s crispy and golden brown.
The Toppings
The toppings used in the Bocadillo de Calamares are simple yet delicious. The sandwich typically includes a squeeze of fresh lemon juice, a sprinkle of salt, and a drizzle of olive oil. Some variations of the sandwich may also include additional toppings, such as chopped onions or garlic mayonnaise.
How to Make the Bocadillo de Calamares
Making the Bocadillo de Calamares is relatively simple, and can be done at home with a few ingredients and some basic cooking skills.
Ingredients
- 1 pound of squid, cut into rings
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 lemon, cut into wedges
- 4 crusty bread rolls
Instructions
- In a large bowl, combine the flour, water, salt, pepper, and paprika. Mix well to form a smooth batter.
- Add the squid rings to the batter, and mix well to coat.
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the squid rings to the pan, and fry until they’re crispy and golden brown.
- Remove the squid from the pan, and place it on a paper towel-lined plate to drain excess oil.
- Slice the bread rolls in half, and toast them lightly.
- Assemble the sandwiches by placing a few squid rings on each bread roll.
- Squeeze a sliver of lemon juice over the squid, and sprinkle with salt.
- Drizzle with olive oil, and serve immediately.
Variations of the Bocadillo de Calamares
While the traditional Bocadillo de Calamares is delicious, there are many variations of the sandwich that are worth trying.
The Bocadillo de Calamares con Alioli
This variation of the sandwich includes a dollop of garlic mayonnaise, which adds a rich and creamy texture to the dish.
The Bocadillo de Calamares con Cebolla
This variation of the sandwich includes a sprinkle of chopped onions, which adds a sweet and crunchy texture to the dish.
Where to Try the Bocadillo de Calamares
The Bocadillo de Calamares is a staple in Spanish cuisine, and can be found in bars and restaurants throughout the country. Here are a few recommendations for where to try the famous sandwich:
El Qu Jetcho
Located in the heart of Madrid, El Qu Jetcho is a popular bar that serves some of the best Bocadillo de Calamares in the city.
La Latina
Located in the historic center of Madrid, La Latina is a charming bar that serves a delicious Bocadillo de Calamares.
Conclusion
The Bocadillo de Calamares is a delicious and iconic Spanish sandwich that is a must-try for anyone visiting Spain. With its crispy squid, crunchy bread, and tangy toppings, the sandwich is a culinary delight that is sure to satisfy even the pickiest of eaters. Whether you’re a foodie, a traveler, or just a lover of Spanish cuisine, the Bocadillo de Calamares is a dish that is not to be missed.
Final Thoughts
The Bocadillo de Calamares is more than just a sandwich – it’s a cultural phenomenon that brings people together. Whether you’re enjoying it at a bar, a restaurant, or a festival, the Bocadillo de Calamares is a dish that is sure to leave you feeling full and satisfied. So next time you’re in Spain, be sure to try the famous Bocadillo de Calamares – your taste buds will thank you!
What is a Bocadillo de Calamares?
A Bocadillo de Calamares is a traditional Spanish sandwich originating from Madrid, specifically in the city’s central market, El Rastro, and the Malasaña neighborhood. The name “Bocadillo de Calamares” translates to “fried squid sandwich” in English. This popular street food consists of a crusty baguette filled with crispy fried squid rings, typically served with a squeeze of fresh lemon juice and a side of alioli or mayonnaise.
The Bocadillo de Calamares is often associated with the local cuisine of Madrid, where it is commonly enjoyed as a snack or light meal. The combination of the crunchy fried squid, the softness of the bread, and the tanginess of the lemon and alioli creates a unique flavor profile that has made this sandwich a favorite among locals and tourists alike.
What type of squid is typically used in a Bocadillo de Calamares?
The type of squid used in a Bocadillo de Calamares is usually the European squid, also known as Loligo or Calamares in Spanish. This species is widely available in the Mediterranean and is prized for its tender flesh and sweet flavor. The squid is typically cut into rings, cleaned, and then coated in a light batter before being deep-fried until crispy and golden brown.
The quality of the squid is essential to the success of the Bocadillo de Calamares. Freshness is key, and the squid should be cooked just before serving to ensure that it retains its tender texture and flavor. Some vendors may also use other types of squid, such as the larger Dosidicus gigas, but the European squid remains the most traditional and sought-after choice.
How is the squid prepared for a Bocadillo de Calamares?
The preparation of the squid for a Bocadillo de Calamares involves several steps. First, the squid is cleaned and cut into rings, usually about 1-2 cm in thickness. The rings are then coated in a light batter made from flour, water, and sometimes beer or white wine. The batter helps to create a crispy exterior while keeping the squid tender and moist.
Once the squid is battered, it is deep-fried in hot oil until golden brown and crispy. The frying process is crucial, as it needs to be done quickly to prevent the squid from becoming tough or rubbery. Some vendors may also add additional seasonings or spices to the batter for extra flavor. After frying, the squid is drained on paper towels and served immediately in the sandwich.
What is the traditional bread used for a Bocadillo de Calamares?
The traditional bread used for a Bocadillo de Calamares is a crusty baguette, typically made from a type of bread called “barra” in Spanish. This bread is similar to a French baguette but has a slightly softer crumb and a more delicate crust. The bread is usually lightly toasted or grilled to give it a crispy texture and a slightly charred flavor.
The choice of bread is essential to the success of the Bocadillo de Calamares, as it provides a sturdy base for the filling and helps to soak up the juices and flavors of the squid and alioli. Some vendors may also use other types of bread, such as a ciabatta or a rustic bread, but the traditional barra remains the most popular choice.
What are some common variations of the Bocadillo de Calamares?
While the traditional Bocadillo de Calamares is a simple yet delicious combination of fried squid, bread, and alioli, there are several variations that can be found in different regions of Spain. Some common variations include adding other ingredients such as chopped onions, garlic, or parsley to the squid batter for extra flavor.
Other variations may include using different types of bread, such as a whole wheat or a sourdough, or adding additional toppings such as sliced tomatoes or pickled peppers. Some vendors may also offer a “Bocadillo de Calamares con Huevo” which includes a fried egg on top of the squid. These variations can add a unique twist to the traditional recipe and cater to different tastes and preferences.
Where can I find the best Bocadillo de Calamares in Madrid?
Madrid is the birthplace of the Bocadillo de Calamares, and there are many excellent vendors and restaurants throughout the city that serve this delicious sandwich. Some of the most famous and highly-recommended places to try a Bocadillo de Calamares include the Mercado de San Miguel, a historic market in the heart of the city, and the El Brillante bar, a popular spot in the Malasaña neighborhood.
Other highly-recommended places include the Calle de la Cava Baja, a street in the La Latina neighborhood that is famous for its tapas bars and restaurants, and the Plaza de Santa Ana, a charming square in the city center that is home to several excellent eateries. These places offer a range of options, from traditional street food to more upscale versions of the Bocadillo de Calamares.
Can I make a Bocadillo de Calamares at home?
Yes, it is possible to make a Bocadillo de Calamares at home, although it may require some practice to get it just right. The key to a successful Bocadillo de Calamares is using fresh and high-quality ingredients, including the squid, bread, and alioli. It’s also essential to have the right equipment, such as a deep fryer or a large pot with at least 5-7 cm of oil.
To make a Bocadillo de Calamares at home, start by preparing the squid and batter according to the traditional recipe. Then, heat the oil in the deep fryer or pot to the right temperature (usually around 180-200°C) and fry the squid in batches until golden brown and crispy. Meanwhile, toast or grill the bread and prepare the alioli. Assemble the sandwich by placing the fried squid in the bread and serving with a squeeze of lemon juice and a side of alioli.