Recipe courtesy of Roberta Dowling

Grilled Calamari on a Bed of Shaved Fennel

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

4 pounds baby squid, cleaned, bodies scored lightly in a crisscross fashion

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

Vegetable oil, for brushing grill

2 large cloves garlic, minced

2 lemons, zested and juiced

1 to 2 fresh red chiles, seeded and finely chopped 

1 recipe Roasted Garlic Vinaigrette, recipe follows

1/3 cup minced flat-leaf Italian parsley

1/3 cup capers, rinsed and drained

3 scallions, trimmed and sliced paper thin on the bias

5 heads fennel, trimmed and sliced paper thin

5 heads fennel, trimmed and sliced paper thin 

1 cup green olives, preferably cerignola, pitted, and thinly sliced 

2 bunches baby arugula, trimmed, washed, and spun dry

6 garlic bulbs

1 1/2 cups extra-virgin olive oil

1 tablespoon Dijon mustard

1/4 cup red wine vinegar

1/4 cup water

Directions

  1. Preheat an outdoor grill or grill pan to high heat. In a large bowl, toss the squid with salt and pepper to taste. Drizzle with olive oil and toss. Brush grill with vegetable oil. Place calamari on grill and cook each side until lightly charred, about 1 minute per side. Remove from heat and place in clean large bowl. Add garlic, lemon zest, chiles, 1/4 of the Roasted Garlic Vinaigrette, the minced parsley, capers, and scallions. Season with salt, pepper and lemon juice, to taste. Set aside until ready to use. In another bowl toss the fennel with the olives and 3/4 cup of Roasted Garlic Vinaigrette until just coated. Arrange a bed of fennel on a serving platter and set aside. Into the fennel bowl, lightly toss the baby arugula with remaining vinaigrette and season with salt and pepper. Arrange a "wreath" of arugula around the fennel. Top the fennel with the grilled calamari. Season with freshly ground black pepper.
  2. Roasted Garlic Vinaigrette:
  3. Preheat oven to 400 degrees F. Lay each garlic head root side down. Carefully halve each garlic bulb horizontally, revealing the garlic cloves. Lay each garlic head, cut side up, on a small piece of aluminum foil. Drizzle tops with about 1 tablespoon of extra-virgin olive oil and fold up sides of foil, completely enclosing garlic. Repeat with remaining garlic. Place garlic bundles on baking sheet and bake until cloves are soft, about 1 hour. Remove garlic from oven and let cool about 10 minutes still sealed. Carefully squeeze the soft garlic out of the skins into the bowl of a medium sized food processor. Puree the garlic until smooth, adding a little olive oil if necessary. Leave about 5 tablespoons of the garlic puree in the food processor and store the remaining amount in an airtight container in the refrigerator for up to 1 week. To the food processor, add the mustard, vinegar, remaining olive oil, and water and puree until smooth and emulsified. Season with salt and pepper.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …