Barbecued calamari on a bed of shaved fennel
This mouth-watering recipe is ready in just 1 hour and 20 minutes and the ingredients detailed below can serve up to 8 people.
Ingredients
Method
1) Preheat an outdoor barbecue or griddle pan to high heat.
2) In a large bowl, toss the squid with salt and pepper to taste. Drizzle with olive oil and toss. Brush barbecue with vegetable oil. Place calamari on barbecue 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 spring onions. Season with salt, pepper and lemon juice, to taste. Set aside until ready to use.
3) In another bowl toss the fennel with the olives and 175ml of roasted garlic vinaigrette until just coated. Arrange a bed of fennel on a serving platter and set aside.
4) Into the fennel bowl, lightly toss the baby rocket with remaining vinaigrette and season with salt and pepper. Arrange a "wreath" of rocket around the fennel. Top the fennel with the grilled calamari. Season with freshly ground black pepper.
Roasted Garlic Vinaigrette:
6 garlic bulbs
350ml extra-virgin olive oil
1 tablespoon Dijon mustard
60ml red wine vinegar
60ml water
Salt and freshly ground black pepper
Preheat oven to 200C/Gas Mark 6.
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 aluminium 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.
2) In a large bowl, toss the squid with salt and pepper to taste. Drizzle with olive oil and toss. Brush barbecue with vegetable oil. Place calamari on barbecue 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 spring onions. Season with salt, pepper and lemon juice, to taste. Set aside until ready to use.
3) In another bowl toss the fennel with the olives and 175ml of roasted garlic vinaigrette until just coated. Arrange a bed of fennel on a serving platter and set aside.
4) Into the fennel bowl, lightly toss the baby rocket with remaining vinaigrette and season with salt and pepper. Arrange a "wreath" of rocket around the fennel. Top the fennel with the grilled calamari. Season with freshly ground black pepper.
Roasted Garlic Vinaigrette:
6 garlic bulbs
350ml extra-virgin olive oil
1 tablespoon Dijon mustard
60ml red wine vinegar
60ml water
Salt and freshly ground black pepper
Preheat oven to 200C/Gas Mark 6.
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 aluminium 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.
Rate this recipe
Overall Rating:
4.20
(14)
