GRILLED CALAMARI SALAD WITH ARTICHOKE AND FENNEL
Original Recipe by @annarossiofficial
1 ½ lbs squid, tubes and tentacles
¼ cup Extra Virgin Olive Oil
3 cloves garlic, crushed
1 large sprig of rosemary
Zest from 1 orange
1 fennel bulb, fronds and core removed and thinly sliced crosswise
½ red onion, thinly sliced
1 lemon, juice & zest
12 oz olives, pitted (Sicilian and Kalamata are both nice)
12 oz marinated artichoke hearts
¼ tsp crushed red pepper
In a large bowl, combine whole tubes, tentacles, extra virgin olive oil, crushed garlic, rosemary sprig and orange zest. Let this marinate for at least 30 minutes in the refrigerator.
Preheat your grill on high. Grill the tentacles and tubes for about 6 minutes or until cooked through. Let cool for about 10 minutes before slicing tubes into ¾” wide rings and place in a large mixing bowl.
Add sliced fennel and red onion, lemon juice & zest, olives and artichoke hearts to the grilled calamari. Taste. Add red pepper, salt and cracked pepper to taste. You can also add more lemon juice and extra virgin olive oil to adjust flavor.