Lazy Goat’s Grilled Calamari with Ahi Dolce Romesco

  • Serves

    serves 4


"I am very fortunate to have a local farmer who grows all of my microgreens, braising greens and what I like to think of as God's personal gift to me, the aji dulce pepper. It looks and tastes just like a habanero, however it has none of the heat - seriously!" —Victoria Ann Moore, chef de cuisine, the Lazy Goat


  • 10 Ahi Dolce Peppers, grilled, seeded
  • 5 Piquillo peppers (any roasted canned red pepper will work)
  • 1 cup blanched peeled almonds, toasted (I use Marcona Almonds)
  • 2 tbsp. fresh mint leaves
  • Splash of sherry vinegar
  • 12-34 cups olive oil
  • Salt & pepper
  • 1 lb. calamari
  • Olive oil


Step 1

Combine peppers, almonds, and mint in a food processor on high.

Step 2

Add the sherry vinegar, followed by olive oil while the processor is still on.When emulsified, remove from processor, taste, and adjust seasoning with salt and pepper.

Step 3

Set sauce aside.

Step 4

Preheat grill.

Step 5

Cut the calamari tubes into strips lengthwise.

Step 6

Season with salt and pepper, and coat with olive oil.

Step 7

Put calamari on the grill in a medium hot area. Try and prevent the grill from flaming up directly on the calamari. It will be ready in 2 - 3 minutes.

Step 8

Serve hot, topped with the prepared sauce.

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