History

The bocadillo de calamares became a Spanish working-day staple in the post-Civil War years, with each city developing its own version. The Valencian style uses squid from the lonja fish market, dredged in flour (no batter), fried briefly in olive oil and stuffed into a fresh bread roll with a lemon wedge. Central Bar inside the Mercado Central is the canonical Valencian counter version, sourced from the market's own fishmongers metres away.

Common allergens: Gluten, Shellfish, Egg (allioli)

Make it at home

Yield 2Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 400g fresh squid, cleaned, sliced into 1 cm rings
  • 150g plain flour
  • Sea salt, freshly ground black pepper
  • 500ml olive oil, for frying
  • 2 small fresh bread rolls
  • 1 lemon, cut into wedges
  • Allioli (optional)

Method

  1. Pat the squid rings completely dry with kitchen towel; wet squid will spit when frying.
  2. Season the flour generously with salt and pepper.
  3. Heat the oil in a deep pan to 190 C.
  4. Toss the squid in the seasoned flour, shake off the excess, fry in batches for 90 seconds, until pale gold and crisp.
  5. Drain on paper towel; salt immediately.
  6. Slice the rolls open; pile the hot squid into the rolls. Add a lemon wedge.
  7. Optional: a small spoon of allioli on the squid.

Tip from the editors. The squid must be very dry before dredging; pat with paper towel thoroughly. Hot oil at 190 C and short frying time keeps the rings tender, not rubbery.

Where to eat bocadillo de calamares (valencia style)

Bocadillo de calamares (Valencia style) in Valencia

Central Bar by Ricard Camarena ★ 4.5

Spanish tapas€€ciutat-vellaMon-Sat 07:30-15:00

Central Bar inside the Mercado Central in Valencia is Ricard Camarena's market-counter project, serving bocadillos and tapas built from the market stalls.

Signature: Bocadillo de calamares, Carrillera iberica, Croquetas

Order: The bocadillo de calamares with squid from the market fishmongers, plus a vermut from the barrel.

Tip: Open during market hours, Mon to Sat 07:30-15:00. Stand at the counter or grab one of the few stools.

Mercat Central, Plaça del Mercat s/n, 46001 Valencia

La Pilareta ★ 4.1

Valencian€€

La Pilareta in Valencia: 1917 mussel-counter bar in the Carmen, with native Valencian clochinas mussels in season, a working-class dining room.

Order: A platter of clochinas (in season) plus a cana of Estrella Galicia.

Why locals love it: 1917 mussel-counter bar in the Carmen, with native Valencian clochinas mussels in season, a working-class dining room.

Tip: Cash preferred. Clochinas season runs May to September Word-of-mouth is the only marketing.

C/ del Moro Zeit, 13, 46001 Valencia

Bodeguilla del Gato ★ 4.1

Spanish tapas€

Bodeguilla del Gato in Valencia's Carmen serves the canonical bomba (deep-fried potato-and-meat ball) for around 3 euros, the after-cana counter snack.

Try: Bomba (fried potato croquette)

Tip: Tiny corner bar; arrive before 21:00 for a seat. Closed Sunday and Monday.

C/ Catalans, 10, Zona Carmen 46001, Valencia

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