Grilled Calamari with Lovage Sauce

How to prepare grilled calamari with lovage sauce

1. It's best to prepare the salsa ahead of time, at least an hour before, so the flavors have time to blend. Immediately after it's made, it has a slight grassy taste, but if it sits, the herbs macerate and this disappears.
   Lovage is an herb with a strong aroma, so I used half the amount as parsley, which is more neutral, to balance the flavors.
   Put all the ingredients (roughly chopped herbs and sliced garlic) in an immersion blender and blend well until the salsa is smooth. Taste for salt and add more if needed. Let it sit for an hour at room temperature. If you keep it longer, after an hour transfer it to the refrigerator.
2. When planning to make grilled calamari at home, buy small calamari - these are more tender. Count about 6-7 small calamari per person if you want a substantial appetizer, or 3 if you want a small tapas-style appetizer.
   Clean them according to the instructions here. Wash them well, then pat them dry with paper towels and season generously with salt. Refrigerate until you need them.
3. Take them out of the refrigerator 30 minutes before preparation to come to room temperature. Pat them dry again with paper towels before placing on the grill. Then drizzle with just a little oil.
4. Heat the grill pan for 5 minutes over maximum heat.
6. Place the calamari in it without crowding them. Let them cook for 45 seconds on each side. I know it seems like a short time, they won't even get intense grill marks, but this way the calamari won't become rubbery and you'll have the most tender grilled calamari you've ever eaten.
   * if you don't have a grill pan you can use a well-heated cast iron pan
7. Transfer the calamari to a bowl as you cook them. When you've finished all of them, add a little lovage salsa and mix.
8. Serve the calamari with baguette toasted on the grill (I toast it in the grill pan before making the calamari) and the bowl of lovage sauce alongside.

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