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Grilled Calamari Panzanella

Tyler Florence


Grilled Calamari Panzanella

Prep Time

1 Hours

Cook Time

16 Minutes

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Chef Tyler Florence’s Tuscan Panzanella "bread salad" is a snapshot of the California coast. The fresh calamari, juicy heirloom tomatoes, sweet peppers, and rustic bread could be a meal in and of itself.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      Rinse and dry the calamari well and place in a resealable plastic bag. Add olive oil, turn to coat, and marinate in the refrigerator for 1 hour.
    • 2

      When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
      Grill Icon
      Grill500˚
    • 3

      Toss the breadcrumbs with 1/4 cup olive oil until the bread is wet with the oil. Spread the bread on a small baking sheet and place in the Traeger with the lid closed until bread begins to brown (about 10 minutes), then remove.
    • 4

      Remove the calamari from the bag and season with salt and pepper. Place the calamari on the grill and cook for 2-3 minutes per side or until it has a bit of char and remove from the grill.
      Grill Icon
      Grill500˚
    • 5

      To make the panzanella: Chop and mash the garlic, anchovies, and salt to a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, pepper, and stir together.
    • 6

      Add all of the rest of the ingredients, including the calamari, and gently stir. Taste for seasoning.
    • 7

      Finally, add the toasted bread and toss it all together. Check for seasoning one last time and adjust to taste with salt, pepper, and lemon juice. Enjoy!

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