Breadcrumbed Grilled Calamari with Tabasco & Thyme Mayonnaise

Preparation info

  • Serves


    • Difficulty


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


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 so