Barbecued calamari on a bed of shaved fennel Recipe | Food Network UK

Ingredients

• 1.8kg baby squid, cleaned, bodies scored lightly in a crisscross fashion
• Salt and freshly ground black pepper
• 60ml extra-virgin olive oil
• Vegetable oil, for brushing barbecue
• 2 large cloves garlic, minced
• 2 lemons, zested and juiced
• 1 to 2 fresh red chiles, seeded and finely chopped
• 1 recipe roasted garlic vinaigrette, recipe follows
• 15g minced flat-leaf Italian parsley
• 40g capers, rinsed and drained
• 3 spring onions, trimmed and sliced paper thin on the bias
• 5 heads fennel, trimmed and sliced paper thin
• 160g green olives, preferably cerignola, pitted, and thinly sliced
• 2 bunches baby rocket, trimmed, washed, and spun dry
• For the roasted garlic vinaigrette
• 6 garlic bulbs
• 24 tbsp. extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 60ml red wine vinegar
• 60ml water