Grilled Calamari with Tomato Olive Salsa by January

INGREDIENTS:

Grilled Calamari
8 x pieces fresh calamari, cleaned, ends removed
1/4 cup olive oil(50mL)
Juice of one lemon
1/4 tsp chili flakes(1 mL)
1/2 tsp salt(2mL)
1/4 tsp pepper(1 mL)



Tomato Olive Salsa
6 x plum tomatoes, chopped
1 x red onion, finely diced
1/2 cup kalamata olives, pitted and chopped(125 mL)
2 tbsp capers(25mL)
1 bunch fresh basil, chopped
2 cloves garlic, finely minced
1 tbsp lemon zest(15mL)
1/4 tsp each salt and pepper(1mL)




DIRECTIONS:
Grilled Calamari
Preheat grill or barbeque.
Make slits in each calamari, at 1 cm intervals, but do not cut right through into separate into rings. (This will prevent the calamari from curling up when it is grilled).
In a non-reactive bowl, mix olive oil, lemon juice, chili flakes, salt and pepper. Marinate calamari marinate for only 5-10 minutes.
Grill calamari, 3 minutes per side or until cooked through. Remove to a plate. Top calamari with salsa and serve.


Tomato Olive Salsa
In a non-reactive bowl, stir together tomatoes, onion, olives, capers, basil, garlic and lemon zest, salt and pepper.