Grilled Calamari with Minted Red Pepper

• 1 clove(s) garlic, peeled
• 2 1/2 tablespoon(s) extra-virgin olive oil, plus more for peppers
• 3 1/4 teaspoon(s) kosher salt
• 1 1/3 pound(s) calamari (about 10 small), cleaned, preferably with skin left on
• 3 large red bell peppers
• 2 teaspoon(s) sherry vinegar
• 10  fresh mint leaves, torn

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Directions

1. 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.
2. 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.
3. 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.