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Spanish tapas recipe: Fried squid sandwich with light garlic sauce | Foods from Spain
  • Products & Recipes
  • Back
  • Serves
    4
  • Time
    1 hour 15 minutes
  • Main product

    Spanish sauces

  • Ideas for...
    A Brunch
    A Dinner
    A Party
    A Picnic
    Finger Food

Recipe

Fried squid sandwich with alioli

(Bocadillo de calamares con alioli ligero)

Difficulty: Medium  


 

  • Spanish fried squid sanwich with light garlic sauce. Photo by: Toya Legido/©ICEX.

    Spanish fried squid sanwich with light garlic sauce. Photo by: Toya Legido/©ICEX.

Wine Match
Adrienne Smith/©ICEX.

A young white like the wonderfully crisp, light and aromatic blends made from Treixadura, Loureira and Torrontés grapes in DO Ribeiro (Galicia) would be a great choice for this seafood tapa.

Ingredients
Metric System Units

Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 1
1 egg
1 garlic cloves
175 ml Spanish extra virgin olive oil
2 tbs wine vinegar or lemon juice
tsp salt
Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 2
500 gr squid
flour for coating
Spanish olive oil for frying
salt
4 bread buns

Imperial UK Units

Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 1
1 egg
1 garlic cloves
6.25 fl. oz Spanish extra virgin olive oil
2 tbs wine vinegar or lemon juice
tsp salt
Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 2
1 lb squid
flour for coating
Spanish olive oil for frying
salt
4 bread buns

US Units

Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 1
1 egg
1 garlic cloves
0.625 cup Spanish extra virgin olive oil
2 tbs wine vinegar or lemon juice
tsp salt
Ing. Fried squid sandwich with light garlic sauce. Bocadillo de calamares con alioli ligero. 2
1 lb squid
flour for coating
Spanish olive oil for frying
salt
4 bread buns

     
     
     
Preparation


First prepare the garlic sauce (alioli). Place the egg and peeled garlic into a blender and process until the garlic is smooth. With the blender running, add the Spanish olive oil in a slow stream until the sauce becomes thick and emulsified. Add the Spanish vinegar or lemon juice and salt.

 

Put the sauce in the fridge until you are ready to use it.Clean the squid by removing the head and innards. To do this, grasp the head (which has short tentacles attached) in one hand and the body in the other hand, and then pull gently. The head will come away from the body pouch bringing the innards with it.

 

Cut the ink sack with scissors and remove it. Inside the squid pouch, the cartilage o quill will still be there. Grasp the top of it and pull it out. Rinse the pouch and pull off the purple-coloured membrane covering it. Once the squid is cleaned, cut the body pouch into 1 ½ cm wide rings and pat them dry. Cover in flour and shake off the excess. Fry the squid rings in deep, hot olive oil until golden and crisp. Drain and sprinkle with salt.

 

To prepare the sandwiches, halve the bread buns, place some squid rings in one half, add some garlic sauce and cover with the other half of the bread bun.

 

Preparation: Sonia Fuentes/©ICEX.

Nutritional Facts

Energy (kcal): 528
Energy (kJ): 2,207
Protein (g): 23.9
Fat (g): 23.6
Carbohydrates (g): 54.9
Fibre (g): 2.1
Selenium (μg): 63.6
Phosphorus (mg): 278.9
Iron (mg): 3.4

Information provided by: The Spanish Nutrition Foundation (FEN)

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