16 small monterey squid tubes
1 1/2 - 2 cups French extra virgin olive oil
1/3 cup nicoise olives
4 whole garlic cloves
2 tsps kosher salt
1/2 fresh fennel bulb sliced very thin on mandoline
Tomato base

1 cup roast tomatoes finely chopped
1 tbsp minced garlic
3 tbsps olive oil
2 tbsps capers
1 tspn lemon juice
*salt and pepper to taste
Lemon vinaigrette

1/4 cup fresh lemon juice
3/4 cup olive oil
*salt and pepper to taste
Preparation

Remove tentacles from squid tubes and reserve. Remove wings from tubes and turn tubes inside out and make sure they are clean. In a large stainless steel pot add the cleaned squid, olives, garlic, salt and oil. Start the confit at the lowest setting on your stove. (it helps to have a flame tamer under your pot) Bring temperature up slowly.

For the rest of the recipe visit the Jack’s Grill website…

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