Calamari Bravas Bocadillo with Lemon Aioli

If there's one thing the Spanish know how to do, it's make a bloody good sandwich. And for me, a proper bocadillo should be all about the bread, the filling and a sauce that's good enough to have you mopping up every last bit. This one combines two of my favourite Spanish dishes, crispy fried calamari and patatas bravas, into one ridiculously delicious sandwich. We're talking golden, crunchy squid, a rich and slightly spicy bravas sauce and a punchy homemade lemon aioli, all stuffed into a lovely crusty baguette. The key here is getting that calamari beautifully crisp without turning it into rubber. We're using a simple flour coating made with 80% plain flour and 20% cornflour, which gives the squid a lovely light crunch. And please, do yourself a favour and head to a proper bakery for the bread. This is a relatively simple dish, so the quality of the ingredients really does make all the difference.