- 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
Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
Preheat a grill to high heat.
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.
Herb Olive Oil:
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil
Combine all ingredients. This can be prepared in advance and used for multiple recipes.
Yield: 1 1/2 quarts
* 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.