Grilled Calamari with Minted Red Pepper
The Oprah Magazine
While the grill ups the temperature, the peppers add some
real heat to this tasty dish.
1 clove(s) garlic,
2 1/2 tablespoon(s) extra-virgin
olive oil, plus more for peppers
3 1/4 teaspoon(s) kosher
1 1/3 pound(s) calamari
(about 10 small), cleaned, preferably with skin left on
3 large red
2 teaspoon(s) sherry
mint leaves, torn
Grate garlic over a large bowl. Stir in
1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to
coat. Refrigerate 10 minutes or up to 2 hours.
Preheat grill to high heat. Lightly coat
peppers with olive oil. Grill about 20 minutes, turning occasionally until
evenly charred. Transfer to a bowl and cover with plastic wrap. Set aside
about 10 minutes. Carefully remove plastic; let peppers cool slightly.
Working quickly, gently scrape off skin. Core and seed peppers, reserving
juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their
juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside
in a warm place.
Grill calamari over high heat about 1
minute per side, until lightly charred (the tentacles will char faster
than the rest — that's okay). Shake cooking juices out. Toss mint into
pepper mixture, and place on serving dish. Top with calamari, season to
taste, drizzle with 1/2 tablespoon olive oil, and serve.