Bocadillo de calamares is the working-day Valencian sandwich: floured fried squid rings on a fresh bread roll, with a lemon wedge and sometimes allioli.
Where to eat it: 3 restaurants across 1 city.
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)
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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Central Bar inside the Mercado Central in Valencia is Ricard Camarena's market-counter project, serving bocadillos and tapas built from the market stalls metres away.
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 to 15:00. Stand at the counter or grab one of the few stools.
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.
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.
More cities are in research. Want bocadillo de calamares (valencia style) covered somewhere specific? Tell us where you want to eat.