Crispy Calamari and Smoked Paprika Mayo Sliders

, from Issue #52. September, 2015
Photography by Aaron McLean.
Crispy Calamari and Smoked Paprika Mayo Sliders

While fish is the more common filling for sliders, crispy rings of calamari with smoked mayo could become the family favourite.


3-4 small calamari tubes, sliced ½ cm thick
⅓ cup fine semolina
sea salt and freshly ground pepper
vegetable oil for cooking

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


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