Greetings from Madrid! I met up with McKinney & Doyle’s General Manager Andrew Sarubbi a few days ago in Barcelona and we are making our way over to Portugal but not without a few stops in between. Madrid is incredible. I love the atmosphere, the food, the wine, and the energy. I wish we had more time here but I know we’ve got an amazing week ahead of us. To keep in tune with last week’s post, I want to share another recipe. But this time, travel with me to this beautiful city in Spain and taste the city’s most famous sandwich – the Bocadillo de Calmares (fried squid sandwich).
Remember when I was talking about the Panzanella from Tuscany last week and I said that the simplicity was key? Well this sandwich is on that same page of thought and only proves my point further. It’s literally just super fresh, crusty bread loaded with deep fried, flour coated rings of fresh squid. Healthy? No. Not in the slightest, but amazing none the less and worth every single bite. Some Spaniards top the squid with tomato and paprika puree or a garlic mayonnaise but in all honesty, the sandwich is perfect with just the two ingredients. The standard is to wash the sandwich down with a cold beer and a side of olives. I don’t like beer … or olives for that matter … but when in Rome, uh, Madrid …
I did what the Spaniards do but can still say with certainty that I like neither beer nor olives. However, I do have a new love for Bocadillo de Calmares which isn’t surprising since fried calamari and amazing bread are two indulgences I think about all the time. Okay, enough about my personal opinions. Here is a recipe for you to try at home. Play some Spanish music in the background and dance while you cook to help you get into the spirit 😉
This recipe is from Tapena and serves 6 so you can have yourself a party.
Ingredients
• 1 1/2 lb cleaned squid tubes, cut into 1/2″ rings
• 1 3/4 cup fine flour like rice or cake flour
• 3 1/4 tsp paprika, divided
• 1/2 tsp pepper
• Fresh lemon wedges
• 1 egg yolk
• 2 garlic cloves
• 2 Tbsp lemon juice
• 1/2 cup olive oil
• Oil for deep frying
Directions
Whisk egg yolk, garlic and lemon juice. Slowly whisk in the 1/2 cup of olive oil until light and creamy. Stir 1/4 teaspoon of paprika into sauce; keep covered until ready to serve.
In a gallon size Ziploc bag combine flour(s), paprika, and pepper. Add calamari rings, close bag and shake to coat.
In very hot frying oil (400F), quickly cook rings in small batches. Turn rings halfway through cooking. Cook rings in 2 minutes or less. Drain rings on paper towels.
Sprinkle with lemon juice and season with salt. Serve on your favorite fresh Italian bread
I know this recipe seems basic but I’m telling you, this sandwich is out of control. The fitness fanatic in me wanted to run away from it but the foodie in me told me go for it. I listened and I’m so happy.
Now, back to exploring!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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