Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients
Juice of 1 orange.
2 avocados, halved and seeded
2 large tomatoes, cubed
½ cup (120ml) olive oil / Plus olive oil for drizzling
1 teaspoon (5ml) dried chili flakes
1 pound (450 grams) whole calamari
1 garlic clove, minced
1 red onion, julienned
1 fennel bulb, cored and julienned
2 tablespoons (30ml) of fresh parsley, chopped
Method
Heat grill over high heat.
Drizzle some olive oil over the flesh of the avocado, and place on grill flesh side down.
Cook for 2-3 minutes, or until flesh is slightly charred.
Remove from grill. Reserve.
Clean calamari by removing the inner core, and releasing all liquids.
Drizzle the tentacles and bodies with olive oil, garlic and parsley, and place on grill.
Cook for 2-3 minutes, flip and repeat.
Remove once both sides are slightly charred.
Leave the tentacles whole, but cut the body into rings that are ½ inch thick.
Peel avocado and cut into cubes, then place it in a mixing bowl.
Add diced tomatoes, red onion, fennel, remaining olive oil, salt and orange juice.
Toss the salad and plate in large serving bowl.
Top with grilled calamari and serve cold.
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