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Fried Calamari Sandwich
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Flavia Borawska

Flavia Borawska

Fried Calamari Sandwich

1d 2h 45m

This warm-weather sandwich will take you straight to the Italian seaside.

While squid is readily found in cuisines across the globe, fried squid is particularly popular in the Mediterranean. Since focaccia is native to the Mediterranean (dating back to the 14th century), it is only natural that these two be paired together.

  • Add 500 g of all-purpose flour to a large bowl

    Step 0
  • Add 200 ml of lukewarm water

    Step 1
  • Break apart 3 g of fresh yeast with your fingers. Add to the bowl

    Step 2
  • Add 200 ml of lukewarm water and mix

    Step 3
  • Mix until the dough is completely hydrated

    Step 4
  • Add 40 ml of olive oil. Mix to incorporate

    Step 5
  • Add 10 g of salt. Mix well until all ingredients fully combined

    Step 6
  • Cover the bowl with a towel. Let the dough rest for 20m until it relaxes

    Step 7
  • Place 1 pinch of saffron in a small bowl

    Step 8
  • Add 25 ml of warm water. Soak 15m to extract the flavor

    Step 9
  • Put 2 egg yolks in a tall container

    Step 10
  • Add 1 tbsp of mustard

    Step 11
  • Add 2 tbsp of red wine vinegar

    Step 12
  • Season with salt and black pepper to taste

    Step 13
  • Add 100 ml of olive oil

    Step 14
  • Blend until thick and emulsified

    Step 15
  • Add the saffron water in parts, blending to incorporate. The saffron mayo is ready

    Step 16
  • Dust a clean work surface with semolina flour

    Step 17
  • Remove the dough from the bowl onto the floured surface

    Step 18
  • Fold the dough from each side towards the center with help of a bowl scraper

    Step 19
  • Cover the dough with a bowl. Let it rest for 20m until the dough relaxes

    Step 20
  • Fold the dough from each side towards the center. Cover with a bowl and let it rest for 20m until the dough relaxes

    Step 21
  • Fold the dough from each side towards the center. Place the dough into a bowl greased with olive oil

    Step 22
  • Cover tightly with cling film. Place in the refrigerator for 24h until the dough rises

    Step 23
  • Poke the dough with your finger to check that it has risen. It should spring back quickly

    Step 24
  • Preheat an oven to 255 °C

    Step 25
  • Pour olive oil in a baking tray with high sides. Grease all of the surfaces

    Step 26
  • Dust the baking tray with semolina flour

    Step 27
  • Scrape the focaccia dough from the bowl into the baking tray

    Step 28
  • Rub your hands with olive oil. Stretch the dough to the corners while pressing gently to make dents with your fingers

    Step 29
  • Pour olive oil over the dough and spread it with your hands

    Step 30
  • Bake the focaccia at 255 °C for 15m until brown

    Step 31
  • Slice ½ of the white part of a leek on a mandoline very thinly. Place in a small bowl

    Step 32
  • Add 2 tbsp of red wine vinegar

    Step 33
  • Add salt and black pepper to taste

    Step 34
  • Pick the leaves from ½ bunch of chervil

    Step 35
  • Add the chervil to the bowl

    Step 36
  • Add ½ tbsp of olive oil and mix. The Chervil Salad is ready

    Step 37
  • Pour olive oil on focaccia while still warm. Brush it into all corners

    Step 38
  • Allow the focaccia to cool down on a rack. The focaccia is ready

    Step 39
  • Heat 3 cups of vegetable oil to 180 °C

    Step 40
  • Put 1 cup of all-purpose flour in a bowl

    Step 41
  • Add ⅔ cup of corn flour

    Step 42
  • Season with black pepper and salt to taste

    Step 43
  • Add sweet paprika to taste

    Step 44
  • Add 1½ tsp of baking soda

    Step 45
  • Mix to combine

    Step 46
  • Cut 4 clean squid tubes in half lengthwise

    Step 47
  • Score the squid with a knife by making a checkered pattern

    Step 48
  • Cut the squid transversely into medium-sized strips

    Step 49
  • Add the squid to the flour mixture and toss until completely coated

    Step 50
  • Sift the excess flour from the squid

    Step 51
  • Fry the squid in small batches for 3m until golden brown. Reheat the oil to 180 °C between batches

    Step 52
  • Salt to taste while still hot. The fried calamari is ready

    Step 53
  • Cut a piece of focaccia in half

    Step 54
  • Spread 1 tbsp of the saffron mayo over half of the focaccia and add a handful of fried calamari

    Step 55
  • Add chervil salad to taste. Spread saffron mayo over the other half of the focaccia and add salt to taste

    Step 56
  • The fried calamari sandwich is ready. Enjoy!

    Step 57

Yield 1 person

Focaccia alla Romana

  • All-Purpose Flour

    00 All-Purpose Flour

    500 g
  • Semolina Flour (Coarse)

    Semolina Flour (Coarse)

    To Dust
  • Fresh Yeast

    Fresh Yeast

    3 g
  • Olive Oil

    Olive Oil

    200 ml
  • Salt

    Salt

    10 g
  • Water

    Lukewarm Water

    400 ml

Saffron Mayo

  • Saffron

    Saffron

    1 pinch
  • Egg Yolk

    Egg Yolk

    2
  • Mustard

    Mustard

    1 tbsp
  • Red Wine Vinegar

    Red Wine Vinegar

    2 tbsp
  • Olive Oil

    Olive Oil

    100 ml
  • Vegetable Oil

    Vegetable Oil

    150 ml
  • Water

    Warm Water

    25 ml
  • Black Pepper Powder

    Black Pepper Powder

    To taste
  • Salt

    Salt

    To taste

Chervil Salad

  • Chervil

    Chervil

    ½ bunch
  • Leek

    Leek

    ½
  • Red Wine Vinegar

    Red Wine Vinegar

    2 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tbsp
  • Black Pepper

    Ground Black Pepper

    To taste
  • Salt

    Salt

    To taste

Fried Calamari

  • Squid

    Clean Squid

    4
  • Corn Flour

    Corn Flour

    ⅔ cup
  • Sweet Paprika

    Sweet Paprika

    To taste
  • Baking Soda

    Baking Soda

    1½ tsp
  • All-Purpose Flour

    All-Purpose Flour

    1 cup
  • Vegetable Oil

    Vegetable Oil

    3 cups
  • Black Pepper Powder

    Black Pepper Powder

    To taste
  • Salt

    Salt

    To taste

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Hand Blender

    Hand Blender

  • Mandoline

    Mandoline

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