Breadcrumbed Grilled Calamari with Tabasco & Thyme Mayonnaise

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This can be served as an antipasto or light lunch. Make a couple of crostini from the calamari wings. This is the kind of thing my mother-in-law, Wilma, always does and it adds an extra treat to the meal.


  • 400 g (14 oz) small calamari (squid) (about 6)
  • 2 tablespoons dry breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • 3 tablespoons olive oil
  • lemon wedges, to serve
  • tabasco & thyme mayonnaise


Clean the calamari. This can be done ahead of time and they can be kept them in the fridge until you are ready to eat. Remove the wings and save them for a crostino topping (below). Cut the bodies of the calamari into thick rings of about 3 cm (1¼ inches). Leave the tentacles whole unless they are large, in which case halve them. Put the breadcrumbs, parsley and thyme on a plate and mix with some salt and pepper.

Preheat the oven grill to the highest temperature. Add the calamari to the crumb mixture and toss them about so they are coated in crumbs. Drizzle 2 tablespoons of olive oil over a non-stick baking dish where the calamari will fit compactly but in a single layer, about 18 x 25 cm (7 x 10 inches). Add the calamari and drizzle the remaining 1 tablespoon of olive oil over the top. Place under the grill and cook for about 10 minutes or until the calamari are cooked and the breadcrumbs on the bottom of the dish are crusty brown. Serve warm or at room temperature, with lemon wedges and Tabasco & thyme mayonnaise.

For the crostino, chop up the calamari wings and sauté in a small frying pan with some olive oil until golden. Add some chopped garlic, a little salt and black pepper and a pinch of ground chilli and sauté for a couple of minutes more. Grill 2 small slices of bread, top with the calamari wings and drizzle with olive oil.