Bocadillo de Calamares

Ingredients

• 600g cleaned squid tubes
• 200g plain flour
• 60g fine semolina
• 1 tsp salt
• 300ml whole milk
• 800ml sunflower oil for frying
• 4 crusty white bread rolls
• 1 lemon, cut into wedges
• 3 garlic cloves for the alioli
• 1 egg
• 200ml mild olive oil for the alioli
• 1 tsp lemon juice
• Flaky salt to finish

Before you cook

• Slice the squid tubes crossways into rings about 1cm wide.
• Soak the rings in the milk for 20 minutes to keep them tender.
• Mix the flour, semolina and salt in a wide bowl.
• Split the rolls almost through and warm them briefly if they are not fresh from the oven.

Steps

1. Blitz the garlic, egg and lemon juice in a tall jug with a stick blender for 10 seconds.
2. Pour the olive oil into the jug in a slow steady stream with the blender running until the alioli thickens, then season it with salt and chill it.
3. Heat the frying oil in a deep pan to 190C.
4. Lift the squid rings out of the milk and shake off the excess.
5. Toss the rings through the seasoned flour until every one is dry and dusty.
6. Shake the rings in a sieve to knock off any loose flour.
7. Fry a third of the rings for 90 seconds until pale gold and puffed at the edges, no longer or they toughen.
8. Lift them onto kitchen paper and salt them at once with flaky salt.
9. Fry the remaining squid in two more batches, letting the oil recover between each.
10. Spread a spoonful of alioli inside each roll.
11. Pack the hot squid into the rolls, heaping them well above the crust.
12. Squeeze a lemon wedge over the squid, close the roll, and eat standing up.