Directions
Whisk together the lemon juice, thyme leaves, salt and pepper. Drizzle in
olive oil slowly to form an emulsion. Marinate whole calamari tubes
overnight in 1 ½ cups of this mixture, reserving the rest to dress the herb
salad later. Remove stems from all herbs and toss lightly with capers and
remaining vinaigrette. Sprinkle with salt and pepper. When your grill is
quite hot, put your tubes on. Cook thirty seconds on each side. Top your
salad with the squid, garnish with fennel fronds and eat. I know this
sounds like more of a summer recipe, but it's my favorite way to enjoy
squid, and if you've had enough wine, it's not that cold out there!
