In this post, we are making 4 Classic Spanish Bocadillos. This is, what Spanish cuisine is all about. In-fact, walk into bar-restaurante here in Spain and you will find almost every Spaniard eating these bocadillos for either almuerzo (lunch) or dinner.
Now, Spain offers many different options when it comes to bocadillos. The four I am featuring in this post, are my four favorite classic ones. Either way you slice it, all 4 of these bocadillos are easy to make and showcase the simplicty of the Spanish kitchen.
To make all four of these bocadillos, make sure to use a crunchy baguette. This is what we use here in Spain and it´s what gives these sandwiches that incredible crunch and texture.
TIPS & TRICKS to Make this Recipes: The secret to each bocadillo recipe? Use the highest quality ingredients you can get. It´s what makes a bocadillo go from ordinary to extraordinary.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH CANNED TUNA
SPANISH SEA SALT
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Watch the Video Below on How to Make 4 Classic Spanish Bocadillos | Famous Sandwiches from Spain
4 Classic Spanish Bocadillos
Ingredients
FOR THE TUNA SANDWICH (ATUN CON TOMATO Y OLIVAS)
- 1 8-inch long baguette
- 2 cans Spanish tuna in olive oil
- 1 tomato
- 8 pimento stuffed Spanish green olives
- sea salt
- black pepper
FOR THE OMELETTE SANDWICH (BOCADILLO DE TORTILLA A LA FRANCESA)
- 1 8-inch long baguette
- 3 cage-free organic eggs
- 2 tbsp extra virgin olive oil 30 ml
- sea salt
- black pepper
- handful freshly chopped chives
FOR THE FRIED CALAMARI SANDWICH (BOCADILLO DE CALAMARES FRITOS)
- 1 8-inch long baguette
- 2 tubes squid
- 1/2 cup all-purpose flour 60 grams
- 1/2 tsp sea salt 3 grams
- 1/2 cup sunflower oil 125 ml
- handful freshly chopped parsley
FOR THE MANCHEGO A LA CATALANA SANDWICH (MANCHEGO A LA CATALANA)
- 1 8-inch long baguette
- 1 block manchego cheese
- 1 tomato
- 1 clove garlic
- 1/2 tbsp extra virgin olive oil 8 ml
- sea salt
- handful freshly chopped parsley
Instructions
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To make the tuna sandwich, drain 2 cans of Spanish tuna in olive oil into a sieve with a bowl underneath, thinly slice 1 tomato and cut 8 pimento stuffed Spanish olives in half, add the tuna into a baguette, add the slices of tomato over the tuna, season with sea salt & black pepper and add the chopped olives over the tomatoes
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To make the omelette sandwich, crack 3 eggs into a bowl, season with sea salt & black pepper, beat together until well combined, heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the egg mixture, 1 minute later push the eggs toward the center and tilt the pan to let the runny eggs cook, after 2 minutes fold the sides into the middle, cook for another 30 seconds and then flip to cook the other side, 15 seconds later transfer the omelette into a baguette, sprinkle with a generous portion of freshly chopped chives
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To make the fried calamari sandwich, pat down 2 tubes of squid with paper towels, cut each tube of squid into 1/2 inch rings, add 1/2 cup all-purpose flour into a plastic bag, season with 1/2 tsp sea salt and add the squid rings into the bag, mix until all the squid rings are evenly coated, heat a large fry pan with a medium-high heat and add in 1/2 cup sunflower oil, after 3 minutes add the squid rings into the pan, cook in batches to not overcrowd the pan, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove from the pan, to assemble the sandwich, add the fried calamari into a baguette and sprinkle with freshly chopped parsley
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To make the Manchego a la Catalana, cut 6 slices of cheese (1/8 inch thick) from a block of Manchego cheese, finely shred 1 tomato into a bowl, finely shred 1 clove of garlic into the tomato, add 1/2 tbsp extra virgin olive oil and season with sea salt, mix until well combined, spread the tomato mixture onto a baguette, add the slices of Manchego cheese over the tomato mixture and sprinkle with freshly chopped parsley
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