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Calamari with Grilled Fennel & Burnt Lemon Dressing

Recipe by Peter Evans from Chefs Christmas 2009

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What a winner a dish like this is — super-easy, interesting, not expensive, and what a delight to prepare, cook and eat. This is what a barbecue dinner is all about.

Serves 4

Ingredients

600 g (1 lb 5 oz) fresh baby calamari,
cleaned, cut in half and scored on the inside (see p106 forinstructions or ask your fishmonger)
Salad
1 large head of fennel, thinly sliced
100 ml (31/2 fl oz) olive oil
2 lemons
2 long red chillies, seeded and finely chopped
2 red onions, thinly sliced
1 handful of mint leaves
1 handful of flat-leaf (Italian) parsley
200 ml (7 fl oz) lemon-infused extra
virgin olive oil

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Method

Preheat the barbecue hotplate to medium–high.
To make the salad, toss the fennel with olive oil and place on the hotplate. Cook until golden, then turn and cook for a further 2 minutes.
Zest the lemons and add the zest, chilli, onion and herbs to the fennel mix. Cut the lemons in half. Cook the lemon halves on a hot barbecue hotplate for 5 minutes. Remove and squeeze the juice over the salad. Add the lemon oil and some salt and pepper.
Cook the calamari on a hot barbecue hotplate for 1 minute or so on each side. Toss with the salad and serve immediately.

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