To serve this salad as appetizer, finely chop calamari for the salad. Serve in Asian-style spoons and top with grilled shrimp garnished with crumbled pancetta and a drizzle of smoked paprika aioli. ^[1]

Yield: 4 servings.

Ingredients

• 4 small calamari
• 2 tbsp. extra virgin olive oil
• Squeeze of fresh lemon juice
• 1 small fresh chile pepper, chopped
• Sea salt and freshly cracked black pepper, to taste
• 1 tsp. dried Greek oregano
• 1 garlic clove, chopped
• ¼ cup Kalamata olives
• 1 tbsp. capers
• ¼ cup chopped fresh flat leaf Italian parsley leaves
• 2 tbsp. red wine vinegar
• 2 tbsp. white wine vinegar
• 3 tbsp. extra virgin olive oil, or to taste
• Vegetable oil, for grilling

Method

1. Clean calamari by removing head from body and cutting the tentacles above the eyes.
2. Remove the soft bone from body and rinse thoroughly.
3. Peel skin from the side flaps of squid and trim.
4. Meanwhile, preheat grill on high. Brush clean and oil well to prevent sticking.
5. Toss calamari with 2 tbsp. olive oil, squeeze of fresh lemon juice, oregano, garlic and chile. Season with salt and pepper. Grill for 2 to 3 minutes on each side, or until tender. Do not overcook.
6. Chop calamari.
7. Combine olives, capers, parsley, red wine vinegar, white wine vinegar and olive oil. Toss with calamari. Taste for seasoning.

Smoked Paprika Aioli

Ingredients

• 1 cup good quality real mayonnaise
• 1 tsp. smoked paprika
• 1 tbsp. lemon juice
• 2 tsp. extra virgin olive oil
• Coarse salt and freshly cracked black pepper, to taste
• 1 tsp. Dijon mustard
• Pinch of cayenne, to taste (optional)

Method

1. Add all ingredients to a bowl. Whisk to combine. Makes about 1 cup.