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Grilled Calamari | Watermelon Glee


Serves 4



  • 4 calamari tubes with tentacles

  • 2 lemons1 garlic clove, chopped

  • 1 Tbs olive oil1 bulb fennel

  • 2 bunch Mache lettuce

  • 1 cup rice wine vinegar

  • 1 cup grapeseed oil

  • 1 lemon

  • 1 cup watermelon juice

  • 1 tsp kosher salt

  • 4 sheets gelatin

  • 4-2" square cuts of watermelon

  • 1 cup Kalamata olives, pitted

  • 1 cup micro greens

  • 2 tbs prepared basil oil



  • Place the calamari tentacles and tubes in to a bowl and add the chopped garlic, lemon juice, olive oil, and salt and pepper, and let marinate for about 30 minutes. Using a small scoop remove the core from the fennel. Using a mandoline, shave the fennel as thin as possible and place it into a bowl of ice water and reserve. Clean the mache and reserve. After the calamari has marinated, grill the calamari and tentacles for about 30 seconds each side. Cool, then cut the tubes into 1 1/2" rounds. Refrigerate the calamari until plating.


  • In a small bowl combine the vinegar and lemon juice. While constantly whisking, drizzle in the olive oil in a thin stream, season with salt and pepper, and reserve. Place the gelatin into a small bowl of ice water. Meanwhile, place the watermelon juice and salt into a small saucepan and heat on low. When the gelatin sheets become soft, remove them from the water and squeeze out the excess.


  • Place the gelatin into the hot watermelon juice and stir until the gelatin is dissolved. Pour the watermelon juice into a shallow bowl and place immediately into the refrigerator for at least 45 min.



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