Madrid Bocadillo de Calamares

Madrid joins the calendar in 2026, so it makes sense to greet the new stop with one of the city’s most classic street-food sandwiches. Bocadillo de calamares is crisp squid in crusty bread, and it feels like exactly the kind of thing you should be eating while learning a brand-new circuit.

Quick Look

• Race: Madrid Grand Prix
• Prep time: 15 minutes
• Cook time: 15 minutes
• Serves: 4

Ingredients

• 1 pound squid rings, patted dry
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• Neutral oil, for frying
• 4 crusty sandwich rolls
• Lemon wedges
• Aioli or mayonnaise, optional

Method

1. Heat the oil to 375 F.
2. Mix the flour, salt, and paprika in a bowl.
3. Toss the squid rings in the flour mixture until lightly coated.
4. Fry in batches for 1 to 2 minutes until crisp and pale golden.
5. Drain on paper towels and season lightly with extra salt.
6. Pile into split sandwich rolls and serve with lemon. Add aioli if you want a richer version.

Drink Pairing

• Wine: Albarino.
• Local pairing: Sparkling limon soda.

Notes

• Do not overcook the squid or it turns from quick and tender to a full tire cliff.
• Drying the squid first helps the coating stick.