Skip to Main Content

Start Traegering With 0%* APR Financing  |

Shop Now

Tyler Florence

Grilled Calamari Panzanella

Prep Time

1 Hours

Cook Time

16 Minutes

Effort

Pellets

Apple

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

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

  • 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 500℉ if available.

    Grill: 500 ˚F

  • 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.

    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.

    Grill: 500 ˚F

    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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.