Lazy Goat’s Grilled Calamari with Ahi Dolce Romesco

Name: Lazy Goat's Grilled Calamari with Ahi Dolce Romesco
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 10 Ahi Dolce Peppers, grilled, seeded; 5 Piquillo peppers (any roasted canned red pepper will work); 1 cup blanched peeled almonds, toasted (I use Marcona Almonds); 2 tbsp. fresh mint leaves; Splash of sherry vinegar; 1 ⁄ 2 - 3 ⁄ 4 cups olive oil; Salt & pepper; 1 lb. calamari; Olive oil

Serves
serves 4

STEPHEN STINSON

"I am very fortunate to have a local farmer who grows all of my microgreens, braising greens and what I like to think of as God's personal gift to me, the aji dulce pepper. It looks and tastes just like a habanero, however it has none of the heat - seriously!" —Victoria Ann Moore, chef de cuisine, the Lazy Goat

Ingredients

10 Ahi Dolce Peppers, grilled, seeded
5 Piquillo peppers (any roasted canned red pepper will work)
1 cup blanched peeled almonds, toasted (I use Marcona Almonds)
2 tbsp. fresh mint leaves
Splash of sherry vinegar
¹⁄₂-³⁄₄ cups olive oil
Salt & pepper
1 lb. calamari
Olive oil

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Instructions

Step 1

Combine peppers, almonds, and mint in a food processor on high.

Step 2

Add the sherry vinegar, followed by olive oil while the processor is still on.When emulsified, remove from processor, taste, and adjust seasoning with salt and pepper.

Step 3

Set sauce aside.

Step 4

Preheat grill.

Step 5

Cut the calamari tubes into strips lengthwise.

Step 6

Season with salt and pepper, and coat with olive oil.

Step 7

Put calamari on the grill in a medium hot area. Try and prevent the grill from flaming up directly on the calamari. It will be ready in 2 - 3 minutes.