Name: Claudio Aprile’s Grilled Calamari with Cantonese Black Bean Dressing
Yield: 4
Ingredients: Cantonese Black Bean and Chorizo Dressing; 2 tbsp olive oil; 2 tbsp mild Spanish chorizo, coarsely chopped; 2 cloves garlic, finely minced; 1 tbsp ginger, finely minced; 1 small red chili, finely sliced (adjust to spice preference), plus more for garnish; 1 tbsp fermented black beans, rinsed and coarsely chopped; 1½ tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp grated palm sugar; 1½ tsp rice vinegar; 2 tbsp scallions, finely sliced, plus more for garnish; 1 tsp sesame oil; ½ tsp Thai fish sauce; Zest and juice of ½ lime, plus more for garnish; Calamari; 1 lb. fresh calamari (tubes and tentacles); ½ tsp toasted sesame oil (optional), for brushing after grilling; 1 medium grapefruit, segmented, for garnish

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