Spanish · Lunch
Spanish Grilled Squid Sandwich
Grilled squid is marinated briefly in olive oil, garlic, lemon and smoked paprika, then charred over high heat until tender and lightly smoky. It is piled into a crusty roll with garlicky aioli, roasted red pepper, arugula and a squeeze of lemon, echoing Spanish bocadillo de calamares stalls.
$7
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
486Calories
31.4gProtein
21.6gFat
41.8gCarbs
3.9gSugar
3.1gFiber
880mgSodium
420mgChol
3.4gSat Fat
540mgPotassium
95mgCalcium
3.2mgIron
1.5mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
mediterranean
all-time-classics
quick-lunch
Instructions
1
Prep
Pat the squid dry with paper towels. Mince one clove garlic and combine with olive oil, lemon juice and smoked paprika in a bowl.
2
Marinate
Toss the squid to coat evenly, cover and let sit at room temperature for 20 minutes.
3
Grill
Heat a grill pan to high heat and lay squid in a single layer. Cook 1 to 2 minutes per side until opaque white with light char marks and tender.
4
Build
Mince the remaining half clove garlic and stir into mayonnaise with a pinch of salt. Spread aioli on ciabatta, layer roasted red pepper and arugula, top with grilled squid.
5
Plate
Close the sandwich, cut in half if desired, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned and cut into rings and tentacles
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp smoked paprika
- 22 ciabatta roll, split
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic, for aioli
- 4 oz57g, about 1/3 of a 7 oz jar roasted red pepper
- a small handful of arugula
- 22 lemon wedge, for serving
- a pinch of salt
