Crispy Calamari and Smoked Paprika Mayo Sliders
Photography Aaron McLean.
While fish is the more common filling for sliders, crispy rings of calamari with smoked mayo could become the family favourite.
INGREDIENTS
3-4 small calamari tubes, sliced ½ cm thick
⅓ cup fine semolina
sea salt and freshly ground pepper
vegetable oil for cooking
Mayo
½ teaspoon smoked paprika
1 tablespoon lemon juice
1 clove garlic, crushed
½ cup purchased mayonnaise
To assemble
6 small bread buns, warmed or lightly grilled
sliced gherkins or other favourite pickles
METHOD
Mayo: Combine all the ingredients in a bowl.
Calamari: Put the semolina in a shallow dish and season. Add the calamari and toss until well coated in the semolina, shaking off the excess before cooking.
Heat ½ cm of oil in a sauté pan until hot, then cook the calamari in batches for about 30 seconds each side until lightly golden and crisp.
To assemble: Spread both halves of each bun with mayo and top with pickles and a pile of calamari. Sandwich with the remaining buns and serve immediately. Makes 6 sliders
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.