Spanish · Lunch
Spanish Grilled Squid Sandwich (Gluten-Free)
Grilled squid rings are tossed with smoked paprika and lemon, then piled into a toasted gluten-free roll with garlicky aioli, roasted red pepper strips and parsley. Bright, smoky and briny, this handheld sandwich echoes coastal Spanish tapas bars, served with a simple side salad or fries.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
563Calories
29.2gProtein
32.8gFat
38.6gCarbs
4.9gSugar
4.8gFiber
812mgSodium
446mgChol
5.4gSat Fat
580mgPotassium
95mgCalcium
3.1mgIron
1.4mcgVitamin B12
38mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Pat the squid dry and score crosshatch marks into the body. Toss with smoked paprika, minced garlic, lemon juice, salt and pepper.
2
Grill
Heat a grill pan over high heat and cook the squid 90 seconds per side until opaque white with light char marks and slightly curled edges.
3
Build
Stir grated garlic into mayonnaise until smooth. Split and brush the roll with oil, toast over medium heat 1 to 2 minutes until golden and crisp. Spread aioli on both cut sides, layer red pepper and arugula on the base, pile grilled squid on top, scatter parsley over.
4
Plate
Close the sandwich and serve whole.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and scored
- 22 gluten-free sandwich roll
- 4 tsp4 tsp olive oil, for grilling and brushing the roll
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp mayonnaise
- 1 clove1 clove garlic
- 2.8 oz80g roasted red pepper
- 2 tbsp2 tbsp parsley
- 22 small handful arugula
- salt, to taste
- black pepper, to taste
