Steps

• Step 1

  Rinse and dry the calamari well and place in a resealable plastic bag. Add olive oil, turn to coat, and marinate in the refrigerator for 1 hour.

  Ingredients

  • 1 Pound Calamari

  • 1/4 Cup extra-virgin olive oil

• Step 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.

  00:15

  450 ˚F / 232 ˚C

• Step 3

  Toss the breadcrumbs with 1/4 cup olive oil until the bread is wet with the oil. Spread the bread on a small baking sheet and place in the Traeger with the lid closed until bread begins to brown (about 10 minutes), then remove.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 1  bread, torn or sliced into 1 inch cubes

  • 1/4 Cup extra-virgin olive oil

• Step 4

  Remove the calamari from the bag and season with salt and pepper. Place the calamari on the grill and cook for 2-3 minutes per side or until it has a bit of char and remove from the grill.

  00:06

  450 ˚F / 232 ˚C

  Ingredients

  • 1 To Taste kosher salt

  • To Taste Ground black pepper

• Step 5

  To make the panzanella: Chop and mash the garlic, anchovies, and salt to a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, pepper, and stir together.

  Ingredients

  • 2 Clove garlic

  • 3  Anchovy Fillets

  • To Taste kosher salt

  • 1/2  lemon, juiced

  • 2 Tablespoon Red wine vinegar

• Step 6

  Add all of the rest of the ingredients, including the calamari, and gently stir. Taste for seasoning.

  Ingredients

  • 1 Tablespoon garlic finely chopped

  • 2  jarred roasted red peppers, drained and chopped

  • 5 Ounce red cherry tomatoes

  • 1/2  chopped red onion

  • 1  Seedless Cucumber, Peeled and Cut Into 1/2" Pieces

  • 1/2 Bunch Basil, Torn Into Little Pieces

• Step 7

  Finally, add the toasted bread and toss it all together. Check for seasoning one last time and adjust to taste with salt, pepper, and lemon juice. Enjoy!