Bocadillo con calamares originated in Madrid after the Arab influence introduced fried fish and squid as street food. It became a beloved tapa, symbolizing the simple yet hearty fare of Spanish working‑class neighborhoods, often enjoyed with a caña of beer.

In Madrid the sandwich is typically served with a smear of mayonnaise, while in Catalonia a garlic‑oil aioli is preferred. Coastal regions may add a squeeze of lemon, and some Andalusian versions include a spicy paprika‑infused oil.

The classic Madrid style is a crusty baguette filled with lightly battered, fried squid rings, a generous spread of mayonnaise, and a dash of lemon juice, often eaten standing at a bar with a cold beer.

It is a staple at casual gatherings, tapas bars, and festive celebrations such as San Fermín in Pamplona or local feria events, where quick, shareable bites are prized.

The dish blends the classic Spanish fried squid with Italian‑style brioche, Catalan hand‑made aioli, Japanese tempura technique, and a lemongrass foam, creating a multi‑cultural, texturally complex reinterpretation of a traditional tapa.

Common errors include over‑mixing the tempura batter, letting the oil temperature drop, over‑cooking the squid, and breaking the aioli emulsion. Keep batter cold, maintain 180°C oil, and drizzle oil slowly into the aioli.

The mortar‑pestle method slowly incorporates oil, creating a denser, almost gelatinous texture reminiscent of Catalan aioli, which cannot be replicated with a rapid whisk that produces a lighter mayonnaise.

Yes, the broth can be prepared up to 24 hours in advance. Cool it quickly, transfer to an airtight container, and refrigerate; reheat gently before reducing for the final sauce.

The aioli should be thick, glossy, and hold its shape when lifted with a spoon, with a smooth, almost velvety surface that peels slightly from the sides of the mortar.

Italia Squisita focuses on high‑end Italian and Mediterranean cuisine, showcasing sophisticated techniques, seasonal ingredients, and cross‑cultural collaborations with chefs from Spain and other regions.

Italia Squisita blends Italian culinary precision with Spanish tradition, often incorporating Italian breads, Italian‑style fermentation, and meticulous plating, whereas typical Spanish channels emphasize rustic, home‑style preparation.