Spanish · Lunch
Spanish Grilled Squid Sandwich (Low-Calorie)
Grilled squid, lightly charred over high heat, tucked into a crusty roll with roasted red pepper, arugula and a thin swipe of lemon-garlic yogurt in place of heavy aioli. Smoky paprika and sherry vinegar carry the Spanish character while olive oil stays minimal, keeping the sandwich light but full-flavoured.
$6
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
378Calories
30.2gProtein
10.8gFat
38.9gCarbs
3.4gSugar
3.1gFiber
642mgSodium
401mgChol
1.9gSat Fat
580mgPotassium
110mgCalcium
2.6mgIron
1.4mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Score the squid crosshatch-style on one side, toss with paprika, vinegar, minced garlic and 0.5 tsp olive oil.
2
Marinate
Let squid sit 10 minutes at room temperature so flavours penetrate.
3
Sear
Heat griddle over high heat with remaining 1 tsp olive oil until shimmering; sear squid 60–90 seconds per side until opaque with char marks.
4
Plate
Toast roll cut-side down, spread yogurt mixed with grated garlic and lemon juice on both sides, layer arugula and red pepper, top with squid, close and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned
- 22 small crusty roll, about 2.1 oz (60g)
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 2 clove2 clove garlic
- 3 tsp3 tsp olive oil
- 4 tbsp60g roasted red pepper
- 1/2 cup20g arugula
- 4 tbsp60g plain low-fat Greek yogurt
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- salt, a pinch
