Warm Seafood Sandwiches

¼ cup plus 2 tbsp rice bran oil
¼ tsp red pepper flakes
200 g small squid, cut in 1 cm rings
500 g NZ mussels, scrubbed & debearded
800 g clams or pipis, scrubbed
100 g surimi
½ cup water
One 60 cm baguette, ends trimmed (or similar)
2 tbsp fresh lemon juice
1 tbsp chopped flat-leaf parsley
SIDS SALT & PEPPER to taste
2 tbsp SIDS RASPBERRY HONEY MAYO

In a large, deep frypan, heat 3 tablespoons of oil until shimmering. Add the crushed red pepper and cook over high heat for 20 seconds to season the oil. Add the squid and cook, stirring, until opaque, about 1 minute. Using a slotted spoon, transfer the squid to a plate. Add the mussels, clams and water to the pan, cover and cook over high heat, stirring occasionally, until the shells open, 2-3 minutes for the mussels and 5-8 minutes for the clams. Transfer the mussels and clams to a large bowl as they open. Remove the mussels and clams from their shells and rinse briefly to remove any grit. On a work surface, coarsely chop the mussels, clams, surimi and squid.
Using a serrated knife, cut the baguette almost in half lengthwise, leaving one side attached. Scoop out the soft, white bread from the centre of the baguette and tear it into 1 cm pieces.
Add 1 tablespoon of oil to the pan and heat until shimmering. Add the bread pieces and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes. Add the seafood, lemon juice, parsley and remaining oil then season with SIDS SALT & PEPPER to taste. Spoon the filling onto the baguette, drizzle with SIDS RASPBERRY HONEY MAYO, cut it crosswise into 4 pieces and serve.