This is the ultimate summer barbecue dish that tastes simply
wonderful washed down with a cold one. You can serve this as a
starter or as part of a larger feast.
600 gmcalamari (about 4), cleaned and scored (see Masterclass), tentacles reserved50 mlextra-virgin olive oil1fennel bulb, halved, thickly sliced lengthways, fronds reservedFennel and lemon salt2 tspfennel seeds2 tbspsea salt flakes1lemon, finely grated rind only1 tsplemon juice2 tspolive oil
For fennel and lemon salt, dry roast fennel seeds in a small frying pan for 2-3 minutes. Coarsely crush with a mortar and pestle, stir through salt, lemon rind, juice and olive oil, then set aside.
Preheat char-grill over high heat. Cut calamari into large pieces and combine with half the olive oil and reserved tentacles in a bowl. Season to taste, then grill, scored-side down, until golden (1-2 minutes). Turn and grill other side until opaque and just cooked through (1-2 minutes). Transfer to a bowl and set aside.
Brush fennel slices with remaining olive oil and grill, turning once, until tender (2 minutes each side). Add to calamari, toss to combine. Scatter coarsely chopped fennel fronds over grilled calamari and fennel and serve with fennel and lemon salt.