4 Classic Spanish Bocadillos

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

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

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

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