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.

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.

Where to eat Bocadillo de calamares (Valencia style) in Valencia

3 editor picks for Bocadillo de calamares (Valencia style) in Valencia, ranked by editorial score. All Valencia signature dishes · Bocadillo de calamares (Valencia style) across every city.

  • Central Bar by Ricard Camarena

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

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

    DetailsDirections

  • La Pilareta

    Order A platter of clochinas with lemon, salt and pepper, and a cana of Estrella Galicia.

    La Pilareta on Carrer del Moro Zeit in Valencia's Carmen quarter has run a counter-tile bar since 1917, famous across the city for its clochinas (small.

    DetailsDirections

  • Bodeguilla del Gato

    Order The bomba (a fried potato-and-meat ball) with the spicy and the alioli sauces; a glass of vermut from the tap.

    Bodeguilla del Gato in Valencia's Carmen quarter is a corner tapas bar with a wide carte of tapas and bocadillos, a wood-bar counter and a small terrace.

    DetailsDirections

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Make it at home

Serves 220 minEasy

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.

Editor tip. 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.

Common allergens: Gluten, Shellfish, Egg (allioli).