Calamari Sandwiches

Ingredients

• 6 squid tubes
• 1 Garlic clove
• 1 handful spinach
• Salt
• 1 red bell pepper
• 0.5 untreated lemon (zest and juice)
• 2 tbsp olive oil
• 80 g grated hard goat cheese
• 2 tbsp white bread crumbs
• black pepper (ground)
• 1 baguette
• 1 orange
• 2 handful arugula

Instructions

1. 1.

   Rinse the squid, pat dry, cut into small cubes and place in a bowl. Peel and finely chop the garlic. Wash, trim and blanch the spinach briefly in salted water. Shock, squeeze out excess liquid and chop. Wash, halve, trim and cube the bell pepper. Combine all with the squid in the bowl. Mix in lemon zest, 1 tbsp oil, half of the cheese and the crumbs. Season with salt and pepper.

2. 2.

   Preheat the oven to 220°C (428°F) fan‑forced.

3. 3.

   Fill the remaining squid tubes with the mixture and secure with toothpicks. Place on a baking sheet lined with parchment and brush with the remaining oil. Sprinkle with pepper and the rest of the cheese. Bake in the oven for about 15 minutes until golden brown.

4. 4.

   Halve the baguette horizontally and briefly toast it in the oven.

5. 5.

   Peel the orange thoroughly and cut out the segments. Wash, trim and dry the arugula. Quarter the top and bottom halves of the baguette and layer the underside with arugula and orange slices. Remove the calamari from the oven, remove toothpicks and split the tubes lengthwise. Place two halves on each baguette, cover with the tops and serve.