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Miguel Maestre's Calamari Pinchos

Category: food

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.

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.

Visit our hub for more Miguel Maestre recipes, news, inspiration and relish in a range of his seasonal, internationally-inspired recipes and helpful tips to make your next meal all the more memorable.

  • Serves: 6
  • Time needed: 15 minutes
  • Difficulty Medium


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

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