1lbfresh squid tubestentacles too if they're available, cleaned - see link below
3clovesgarlicminced
1lemonzested and juiced
fresh ground black pepper
¼cupolive oil
For salad
1jalapeño pepperstemmed and seeded, minced
½cupcilantrochopped
¼cupred onionminced
½red bell pepperdiced
1grapefruitsupremed* and diced
1avocadodiced - Dice avocado at the last minute so it doesn't oxidize
2tablespoonslime juice
2tablespoonsolive oil
salt and pepper to taste
1loafrustic italian or french breador other varieties
¼cupolive oil
1whole clove garlicskin removed
Instructions
In a small bowl, combine garlic, lemon zest and juice, black pepper and olive oil. Whisk to combine. Add squid and toss to combine. Set in the refrigerator for 20-30 minutes to marinate.
In a medium bowl, combine jalapeño, cilantro, red onion, bell pepper, grapefruit, avocado, lime juice and olive oil. Set aside.
Cut bread crosswise into 1" wide slices. Brush both sides of bread lightly with olive oil. Set aside.
Heat grill to a medium heat - about 375 degrees. Grill bread for 1-2 minutes on each side, until toasted and lightly browned. Transfer to a cutting board.
Gently rub toasts on one side with garlic. Discard any remaining garlic.
Place whole squid tubes and tentacles (if you have them) on the grill for about 1-2 minutes per side, turning them once. (Squid will immediately shrink up.) Transfer squid to a cutting board.
Slice the squid tubes crosswise into 1/4" rings.
Add squid to the salad and toss to combine.
Arrange bread on a platter and top each slice with a large spoonful of the calamari mixture. Serve immediately.