Ingredients

• 1 pound calamari, trimmed and cleaned (see Note)
• 2 1/2 tablespoon extra-virgin olive oil, divided
• Salt & coarsely ground pepper, to taste
• 1 pound new potatoes, scrubbed, quartered if large
• 1 pound asparagus, ends trimmed
• 2 red bell peppers, seeded and sliced into thin strips
• 1 red onion, thinly sliced
• 1/3 cup black olives, pitted and coarsely chopped
• 1/3 cup small green olives, pitted and coarsely chopped
• 1/4 cup balsamic vinegar
• 1/4 cup coarsely chopped fresh basil, plus more to taste
• 2 cloves garlic, finely chopped
• 1 teaspoon crushed red pepper, or to taste

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Cooking Directions

Step 1

Preheat grill.

Step 2

Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper.

Step 3

Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside.

Step 4

Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside.

Step 5

Combine the reserved calamari, potatoes, asparagus and the remaining 1 1/2 tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature.