Name: Miguel Maestre's Calamari Pinchos
Total time: 15 min
Yield: 6
Ingredients: 1 fresh cleaned calamari tube,; cut into 12 pieces.; 1 tablespoon extra virgin olive oil; Sea salt flakes; 1 lemon; 3 soft white bread rolls, cut in half,; then into small rounds or squares.; 2 tablespoons mayonnaise; ½ bunch flat parsley, picked; 1 small red onion, sliced fine and; dressed in lemon juice; ½ teaspoon sumac; 3 tablespoons chopped pickles; Drizzle of olive oil

Ingredients

Method

Serves : 6

Time needed : 15m

Difficulty : medium

Originating in the local taverns of northern Spain, Pinchos are fun to eat, delicious and perfect for sharing - making them the ultimate party snack. Miguel’s seafood twist on this classic Spanish appetiser is sure to be a hit at your next gathering.

Ingredients

Method

Ingredients

1 fresh cleaned calamari tube,

cut into 12 pieces.

1 tablespoon extra virgin olive oil

Sea salt flakes

1 lemon

3 soft white bread rolls, cut in half,

then into small rounds or squares.

2 tablespoons mayonnaise

½ bunch flat parsley, picked

1 small red onion, sliced fine and

dressed in lemon juice

½ teaspoon sumac

3 tablespoons chopped pickles

Drizzle of olive oil

Ingredients

Method

1. Combine the garnish ingredients in a small bowl. Drizzle with a little olive oil and set aside.

2. Dress the calamari with olive oil and a pinch of salt.

3. Pre-heat a heavy-based frypan until very hot.

4. Add the calamari to the hot pan in a single layer. Turn after 1 minute to ensure the edges have caramelised, then transfer onto a plate.

5. Dress with a squeeze of lemon juice.

6. To assemble, garnish the bread with mayonnaise, salad garnish, then two pieces of calamari. Secure with a skewer and serve immediately.

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