All recipes written by Gordon Ramsay
For the recipe of grilled calamari on panzanella, divide the bread into cubes and toast them in a pan until they are crispy. Peel the vegetables and cut them into cubes the same size as those of bread. Collect everything in a bowl. Prepare an emulsion with 3 parts of oil, 1 part vinegar, mustard and a pinch of salt; use it to dress the panzanella.
FOR THE CALAMARI
Mix 150 g of oil with plenty of chopped parsley, garlic, a pinch of salt and the juice of 1 lemon. Arrange the squid in a baking dish and cover it with parsley oil. Let it cook for 5 minutes. Drain the squid from the oil and cook it on the hot grill for a couple of minutes on each side. Spread the panzanella in a serving dish or individual dishes and sit on the grilled squid. Complete with a little parsley oil and serve immediately.
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