Grilled Calamari Panzanella by Chef Tyler Florence

• Difficulty4/5
• Prep time60 Mins
• Cook time15 mins
• Serves4 - 6
• HardwoodApple

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.

• 1 lb calamari
• 1 loaf rustic bread (like ciabatta), torn into bit size pieces
• extra virgin olive oil
• 2 garlic cloves
• 3 anchovy fillets

• kosher salt
• ground black pepper
• juice of 1/2 a lemon
• 2 tbsp red wine vinegar
• 1 tbsp capers, drained

• 2 roasted red bell peppers, chopped
• 1/2 pint red cherry tomatoes
• 1/2 red onion, finely chopped
• 1 seedless cucumber, peeled and cut into 1/2 inch pieces
• 1/2 bunch basil, torn into little pieces

• 1 lb calamari
• 1 loaf rustic bread (like ciabatta), torn into bit size pieces
• extra virgin olive oil
• 2 garlic cloves
• 3 anchovy fillets
• kosher salt
• ground black pepper
• juice of 1/2 a lemon

• 2 tbsp red wine vinegar
• 1 tbsp capers, drained
• 2 roasted red bell peppers, chopped
• 1/2 pint red cherry tomatoes
• 1/2 red onion, finely chopped
• 1 seedless cucumber, peeled and cut into 1/2 inch pieces
• 1/2 bunch basil, torn into little pieces

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.

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest setting (500F for the Timberline) and preheat, lid closed, for 30 minutes.

Toss the breadcrumbs with 1/4 cup olive oil unit 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.

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.

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.

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

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!

We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.

Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.

Source : traegergrills[dot]com

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