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.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
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.
Bocadillo de Calabacín
Courgette brings no flavour and no fat, so its bocadillo is all addition: salted to empty its water, cooked hard for colour, and leaned on oil and a salty partner. A roll built on a near-blank.
Bocadillo de Cachopo
Cachopo bocadillo; Asturian specialty of two beef or veal fillets stuffed with ham and cheese, breaded and fried. Large and rich.
Bocadillo de Cachelos
Boiled potatoes bocadillo; simple, traditional.
Bocadillo de Butifarra
Butifarra bocadillo; Catalan fresh pork sausage, grilled, often with white beans (mongetes).
Bocadillo de Butifarra con Mongetes
Grilled butifarra with white beans in bocadillo.
Bocadillo de Boquerones
The bocadillo de boquerones is built on the vinegar-cured anchovy, the same fish as the salted anchoa but set white and firm by acid, not salt: pale fillets in garlic oil on a crusty barra.
Bocadillo de Blanquet
Blanquet is a pale Valencian sausage of pork bound with egg, scented with cinnamon and pine nuts, poached not dried and carrying no blood. Sliced cold into a barra, its seasoning does the work.
Bocadillo de Berenjena
Eggplant bocadillo; grilled or fried.
Bocadillo de Bacalao
The bocadillo de bacalao is the back half of a multi-day ritual: salt cod soaked in changed water until it swells back firm and milky, then oil-poached, not battered, with roasted pepper in a barra.
Bocadillo de Bacalao Rebozado
Battered fried salt cod bocadillo.
Bocadillo de Atún
The fish was cooked at the cannery long before the bread was baked. Spain's pantry bocadillo tips oil-packed atún from the lata into a split barra, with roasted pepper, tomato, or olives alongside.
Bocadillo de Atún con Tomate
Tuna with tomato bocadillo.
Bocadillo de Atún con Pimientos
Tuna with peppers (often piquillo) bocadillo.
Bocadillo de Anchoas
Three mahogany strips of anchovy cured eighteen months in salt, laid in an oiled roll over cold butter. The bocadillo de anchoas is a sandwich built to stay out of one extraordinary ingredient's way.
Bocadillo de All i Pebre
All i pebre (eel stew with garlic and paprika) components in bocadillo.
Bocadillo de Alcachofas
Artichoke hearts trimmed to the tender centre and griddled until the leaves char, packed warm into an oiled barra with a sharp note of lemon. A hot vegetable bocadillo built on the Blanca de Tudela.
Bocadillo con Mojo
Bocadillo with mojo sauce; either mojo rojo (red, spicy) or mojo verde (green, cilantro-based).
Bocadillo Completo
Complete bocadillo; typically includes meat, cheese, lettuce, tomato.
Bocadillo Caprese
Caprese-style bocadillo; tomato, mozzarella, basil—Italian influence.