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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
2 cups herb olive oil, recipe follows |
3 pounds calamari, cleaned |
1 cup pepperoncini peppers cut into rings |
1 cup julienne roasted red peppers |
1/2 cup capers |
1 cup chopped parsley leaves |
2 lemons, zested and juiced |
Directions:
1. Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
2. Preheat a grill to high heat.
3. Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
4. Herb Olive Oil:
5. 1/4 cup chopped parsley leaves
6. 1/4 cup chopped chervil leaves
7. 1/4 cup chopped basil leaves
8. 1/4 cup chopped thyme leaves
9. 1 quart blended olive oil
10. Combine all ingredients. This can be prepared in advance and used for multiple recipes.
11. Yield: 1 1/2 quarts
12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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