Calamari subs with hot-sauce mayonnaise
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Serves
4
Cooking Time
30 mins
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800 gm
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cleaned calamari, cut into 3cm strips
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60 ml (¼ cup)
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olive oil, plus extra for brushing
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1
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long red chilli, finely chopped
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1
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garlic clove, finely chopped
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Finely grated
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rind and juice of 1 lemon
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300 gm (1 cup)
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good-quality mayonnaise
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4-5 drops
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Tabasco or Cholula hot sauce
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1
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large baguette, cut into 4 then halved horizontally
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2
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oxheart tomatoes, thickly sliced
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½
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iceberg lettuce, cut into wedges
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To serve:
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lemon wedges
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1
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Combine calamari, oil, chilli, garlic and lemon rind in a bowl, toss to combine, then season to taste and set aside.
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2
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Combine mayonnaise and hot sauce to taste in a bowl, add lemon juice and season to taste.
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3
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Heat a char-grill pan over high heat. Brush baguette pieces with oil and char-grill, turning once, until golden and warm (1-2 minutes). Season to taste, spread with hot-sauce mayonnaise, top with tomato and set aside.
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4
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Char-grill calamari strips, turning occasionally, until golden and just cooked through (2-3 minutes). Divide among subs and serve with lettuce and lemon wedges.
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This recipe is from the December 2011 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles