Fish and seafood Recipes Tapas and appetizers recipes

Squid sandwich

Squid sandwich


  • Easy
  • 30 minutes
  • For 4 people
  • € 0.9 / person
  • 306kcal per 100g.

How to make a squid sandwich .

For those who read us from afar, for those who are confused and, in general, for those who do not know it yet, we will tell you that the fried squid sandwich is one of the most typical things that one can eat in Madrid.

There are many bars that sell them, but not everyone knows how to do it properly. Unfortunately.

The success of the Madrid squid sandwich is relatively recent, it started in the 1960s. But it did not take long to become a classic in the capital and, specifically, in the downtown area.

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The surroundings of the Plaza Mayor and streets not far away are home to several of the most famous squid sandwiches in the city. If you are in Madrid, do not forget to try a good  Russian salad , croquettes , tripe in Madrid , some delicious pavia soldiers , the traditional  anchovies in vinegar  or the  potato omelette … they are part of the famous Madrid tapas.

Tapas are a perfect food for any time of the day: breakfast, lunch, lunch or dinner. It goes so well that it can be eaten at all hours and if we accompany it with a fresh beer and well spilled, then the taste is guaranteed.

For a squid sandwich to reach the sublime category, good raw material is needed, that is, quality bread, baguette or bar type, with soft crumbs and crispy crust and fresh and quality squid.

If you visit the city, we will tell you that you must try the squid sandwiches in a trusted place. Although if you are far away you can always prepare them at home following our recipe and recommendations so that it turns out delicious.

Squid cleaning

  1. We start by cleaning the squid well. For this, we separate the body from the tentacles that we reserve for another elaboration.
  2. We love to use them in rice. Also floured and fried in plenty of oil and eat them as a cover with a splash of lemon. Be that as it may, we are not going to use them for sandwiches so we keep them.
  3. We wash the bodies and turn them around, leaving the interior on the outside and vice versa, as if it were a sock. So we can clean the inside of each one well. We remove possible remains of dirt, dirt or viscera.
  4. We drain the bodies well and cut them into rings of the thickness that you like the most.
  5. Keep in mind that they shrink a lot with frying, so it should not be too thin. We cut them about 1 cm thick.
  6. We salt to taste. We reserve before frying.

Frying and presentation of the squid sandwich

  1. Heat abundant oil in a small deep pan, coat the rings in the special flour for frying and fry them over high heat.
  2. We do it in small batches so that the oil does not cool down and we are too fatty.
  3. We remove the fried squid with a slotted spoon and place them inside the buns that we will have prepared, previously cut lengthwise, without draining or anything like that.
  4. One of the most wonderful things about this sandwich is the touch of oil that the bread takes with the fried squid. So let’s not deprive ourselves of it.
  5. And if we want to improve our sandwich, I advise you to give it more flavor with the soft touch of mayonnaise . To the taste of each one, but I advise you to spread the bread with a little and put the hot squid on top.
  6. It only remains, to sink the tooth to “the one of already” because this sandwich is not the same if it is eaten cold.

I encourage you to try making them at home, the result is impressive. 

You can see all the photos of the step-by-step of this squid sandwich from Madrid   in this album.

Tips for a yummy squid sandwich

  • For a hyper crispy batter, the squid has to be very dry before going through the flour and from there, directly and without waiting, to the pan.
  • The temperature of the oil must be around 180º C. We can allow it to be a little higher, but not lower. The lower the temperature, the more oil the squids take and the less tender they are.
  • Squids can be simply floured, as we have done. Or batter in egg and flour, Roman style or in tempura.
  • The tempura has a coarser, thicker and fatty coating. But if you are one of those who like it, go ahead and enjoy it.
  • When frying the floured squid rings, the oil jumps a lot and makes it messy. This can be avoided a little (not braking) if we soak the squid rings in milk once they are clean. Then they are dried and we proceed as explained in the recipe.

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