Cooking Instructions
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Step 1
Peel a
Garlic (1 clove)
clove. De-stem, deseed, and mince the
Jalapeño Pepper (1)
. Clean the
Fresh Squid Tubes (455 g)
.
Step 2
Mince the
Red Onions (40 g)
and 3
Garlic (3 cloves)
cloves. Dice the
Red Bell Pepper (1/2)
and
Avocado (1)
. Supreme and dice the
Grapefruit (1)
.
Step 3
Chop the
Fresh Cilantro (8 g)
. In a small bowl, combine minced garlic cloves, zest and juice from
Lemon (1)
Ground Black Pepper (to taste)
and
Olive Oil (60 mL)
. Whisk to combine.
Step 4
Add fresh squid tubes, and toss to combine. Set in the refrigerator for 20 to 30 minutes to marinate. In a medium bowl, combine jalapeno pepper, cilantro, red onion, red bell pepper, grapefruit, avocado,
Salt (to taste)
,
Lime (1)
and
Olive Oil (30 mL)
.
Step 5
Cut bread crosswise into 1-inch wide slices. Brush both sides of bread lightly with
Olive Oil (60 mL)
. Set aside. Heat grill to a medium heat, about 375 degrees F (190 degrees C). Grill bread for 1 to 2 minutes on each side, until toasted and lightly browned.
Step 6
Transfer toasts to a cutting board. Gently rub toasts on one side with peeled garlic. Discard any remaining garlic. Grill fresh squid tubes for 1 to 2 minutes per side, turning once. Transfer to a cutting board.
Step 7
Slice the squid tubes into 1/4-inch rings. Add to salad, and toss to combine. Arrange
Rustic Italian Bread (1 loaf)
on a platter, and top each slice with a large spoonful of the calamari mixture. Serve immediately. Enjoy!
