Grilled calamari red pepper salad
calamari:
2 x 7” calamari hoods cleaned
1 cup milk
2 garlic buds bruised
1 oz sunflower oil
Sea salt and pepper to taste
peppers:
3 Sheppards peppers
2 tsp sherry vinegar
1 oz extra virgin olive oil
2 fresh bay leaves crumpled to release flavour
1 tsp sugar
Sea salt to taste
salad:
3 oz (2 cups) baby arugula
½ tsp sherry vinegar
1-1.5 tsp balsamic vinegar
1 tbsp extra virgin olive oil
sea salt to taste
calamari:
Butterfly calamari hood. Leave whole. Crosshatch the inside only. Marinate in milk and crushed garlic overnight.
Drain place into bowl add some salt and garlic oil. Grill scored side down for 2 minutes, turn and cook 1 min more. Let rest a minute.
peppers:
Roast the peppers until skins are charred all around.
Remove and place into a bowl. Cover with resinite wrap and let stand for at least 40 minutes to soften the peppers.
Remove skins, cores and seeds and cut into 1” thick pieces lengthwise.
Add a bowl along with the remainder of ingredients and marinate for at 3 hrs.
salad:
When ready to serve, place all the ingredients into a bowl and toss.
assembly:
Divide the salad onto each plate. Cut the calamari hoods into ⅝” thick coins. Place 4 coins onto the salad followed by 4 pieces of peppers.
