Ingredients
1garlic clove
2½tbspextra-virgin olive oil
3¼tspkosher salt
1lbcalamari,(about 10 small)
3large red bell peppers
2tspsherry vinegar
10fresh mint leaves
Preparation
Grate the garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add the calamari; toss to coat.
Refrigerate for 10 minutes or up to 2 hours.
Preheat grill to high heat. Lightly coat peppers with olive oil.
Grill for about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap. Set aside for about 10 minutes.
Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin. Core and seed the peppers, reserving the juices. Slice into 1-inch-wide strips.
In a bowl, combine the peppers, their juices, vinegar, 1 tablespoon of olive oil, and ¼ teaspoon of salt. Set aside in a warm place.
Grill the calamari over high heat for about 1 minute per side, until lightly charred. Shake cooking juices out.
Toss the mint into the pepper mixture, and place on serving dish. Top with calamari, season to taste, then drizzle with ½ tablespoon of olive oil.
Serve and enjoy!
