Bocadillo de Sepia
Cuttlefish seared hard on a beach-bar plancha, dressed in raw garlic and parsley, and slid into a crusty barra. The bocadillo de sepia is the Spanish coast's answer to fried squid.
Bocadillo de Calamares
Bocadillo de Gambas
One name, two sandwiches: a smoky shell-on prawn off the plancha, and a peeled prawn in garlic-chili oil that soaks the crumb. The bocadillo de gambas is a coastal treat set by the cook's first move.
Bocadillo de Gambas al Ajillo
Garlic shrimp bocadillo; prawns sautéed in olive oil, garlic, chili.
Bocadillo de Chipirones
Whole baby squid, hot off the plancha with garlic and parsley, packed into a crusty barra: the Basque coast's summer sandwich, built on hook-caught squid small enough to go in entire, crowns and all.
Bocadillo de Calamares
At a counter near Plaza Mayor the rings come out of the oil pale gold and go straight into a split barra with a squeeze of lemon. Madrid handles its signature squid as a fry-shop product, not seafood.
Bocadillo de Calamares con Mayonesa
Fried calamari with mayonnaise bocadillo.
Bocadillo de Calamares con Limón
Fried calamari with lemon squeeze bocadillo.
Bocadillo de Calamares con Alioli
Fried calamari with alioli (garlic mayonnaise) bocadillo.
Bocadillo de Calamares a la Romana
Roman-style fried calamari bocadillo; squid in light batter, fried crispy.