Grilled Marinated Calamari

– courtesy Cucci Ristorante, Oakville

Grilled Marinated Calamari

4 fresh squid
2 cloves garlic, peeled and sliced
1 fresh chili, chopped
2 sweet Italian sausages
1 fennel bulb
Agro Dolce Peppers (recipe below)
Harissa Aioli (recipe below)
micro cress, for garnish

Clean and prepare fresh squid. Pull the tentacles away from the body. Clean the body by running it under a tap or cleaning it in a bowl of water. Cut into desired shape and marinate by covering with milk, garlic and fresh chili.

Remove sausage from casing, and pan fry on high heat until golden in colour and cooked through, set aside.

Cut fennel bulb in half and then into strips discarding the core. Toss with a drizzle of olive oil and spread on a parchment lined sheet pan.

Roast in preheated 400°F oven for about 15 to 20 minutes, or until tender.

To plate dish: Dress plate with Harissa Aioli, add grilled calamari, roasted sausage, fennel and peppers, garnish with micro greens.

Serves two to four.

Agro Dolce Peppers
2 roasted red peppers, seeds and skin removed, cut into 1-inch strips
1 cup sugar
1 cup red wine vinegar
salt and pepper to taste

Roast peppers, clean and remove skin and slice into rough 1-inch strips. Set aside in heat-proof bowl.

Heat vinegar and sugar in a saucepan just until sugar is dissolved. Pour over roasted red peppers.

Set aside, allow to cool.

Harissa Paste
6 long red fresh chili
4 cloves roasted garlic
2 tsp kosher salt
2 tsp cumin
2 tsp coriander
1 tsp caraway
2 lemon juiced
2 mint sprig
extra virgin olive oil

Toast cumin seed, coriander seed and caraway seed in a pan.

Using a mortar and pestle, smash until fine.

Transfer all ingredients to a food processor (or vitamix) and blitz until smooth paste.

Add desired amount to prepared garlic aioli or store bought mayonnaise.