Squid & aïoli baguette

Name: Squid & aïoli baguette
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 250 g pack True Tide Salt & Pepper Squid; 250 g pack Fitzgeralds 2 Sourdough Baguettes; 1 unwaxed lemon, zested, then cut into wedges; ¼ tsp smoked paprika, plus extra to serve; 4 tbsp roasted garlic aïoli; Handful rocket; 25 g pack flat leaf parlsey, leaves roughly chopped

Waitrose food editor Lucy Battersby believes "Calamari isn't just for tapas" and this sarnie makes a pretty convincing case. Pile crisp squid, spiced lemon, garlic aïoli and rocket into your favourite crusty bread for a lunch that tastes like it's been borrowed from a seaside holiday. And if you're ready to branch out from the usual suspects (we're looking at you, ham and cheese), you'll find plenty more inspiration in our sandwich recipes. Follow Lucy on Instagram.

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Low in saturated fatSource of protein

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack True Tide Salt & Pepper Squid
250g pack Fitzgeralds 2 Sourdough Baguettes
1 unwaxed lemon, zested, then cut into wedges
¼ tsp smoked paprika, plus extra to serve
4 tbsp roasted garlic aïoli
Handful rocket
¼ x 25g pack flat leaf parlsey, leaves roughly chopped

Heat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment, then arrange the squid on it and cook according to pack instructions. For the final 10 minutes of cooking time, put the baguettes directly on the shelf below the squid.
Meanwhile, in a small bowl, stir the lemon zest and paprika through the aïoli. When ready to eat, slice open the baguettes and spread the lemony aïoli inside each. Stuff in a little rocket, then layer the squid on top, scattering with the parsley and a sprinkle of paprika. Serve with the lemon wedges for squeezing.

Typical values per serving when made using specific products in recipe