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Grilled Calamari Panzanella
By Tyler Florence
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.
Prep Time
1 Hours
Cook Time
16 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | Calamari |
| 1/2 Cup | extra-virgin olive oil |
| 1 | bread, torn or sliced into 1 inch cubes |
| 1 To Taste | kosher salt |
| To Taste | Ground black pepper |
| 2 Clove | garlic |
| 3 | Anchovy Fillets |
| 1/2 | lemon, juiced |
| 2 Tablespoon | Red wine vinegar |
| 1 Tablespoon | garlic finely chopped |
| 2 | jarred roasted red peppers, drained and chopped |
| 5 Ounce | red cherry tomatoes |
| 1/2 | chopped red onion |
| 1 | Seedless Cucumber, Peeled and Cut Into 1/2" Pieces |
| 1/2 Bunch | Basil, Torn Into Little Pieces |
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.
Ingredients
1 Pound Calamari
1/4 Cup extra-virgin olive oil
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.
450 ˚F / 232 ˚C
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.
450 ˚F / 232 ˚C
Ingredients
1 bread, torn or sliced into 1 inch cubes
1/4 Cup extra-virgin olive oil
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.
450 ˚F / 232 ˚C
Ingredients
1 To Taste kosher salt
To Taste Ground black pepper
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.
Ingredients
2 Clove garlic
3 Anchovy Fillets
To Taste kosher salt
1/2 lemon, juiced
2 Tablespoon Red wine vinegar
6
Add all of the rest of the ingredients, including the calamari, and gently stir. Taste for seasoning.
Ingredients
1 Tablespoon garlic finely chopped
2 jarred roasted red peppers, drained and chopped
5 Ounce red cherry tomatoes
1/2 chopped red onion
1 Seedless Cucumber, Peeled and Cut Into 1/2" Pieces
1/2 Bunch Basil, Torn Into Little Pieces
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!