Name: Grilled Calamari with Minted Red Pepper
Yield: 4
Ingredients: 1 clove garlic -; 2 1/2 tbsp. extra-virgin olive oil -; 3 1/4 tsp. kosher salt -; 1 lb. calamari (about 10 small) -; 3 large red bell peppers -; 2 tsp. sherry vinegar -; 10 fresh mint leaves -

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Ingredients for - Grilled Calamari with Minted Red Pepper

1. 1 clove garlic -

2. 2 1/2 tbsp. extra-virgin olive oil -

3. 3 1/4 tsp. kosher salt -

4. 1 lb. calamari (about 10 small) -

5. 3 large red bell peppers -

6. 2 tsp. sherry vinegar -

7. 10 fresh mint leaves -

How to cook deliciously - Grilled Calamari with Minted Red Pepper

1. Stage

Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to coat. Refrigerate 10 minutes or up to 2 hours.

2. Stage

Preheat grill to high heat. Lightly coat peppers with olive oil. Grill about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap. Set aside about 10 minutes. Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin. Core and seed peppers, reserving juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside in a warm place.

3. Stage

Grill calamari over high heat about 1 minute per side, until lightly charred (the tentacles will char faster than the rest — that's okay). Shake cooking juices out. Toss mint into pepper mixture, and place on serving dish. Top with calamari, season to taste, drizzle with 1/2 tablespoon olive oil, and serve.