Method

• 1.
  Separate calamari hoods from tentacles. Cut open the hoods, then, using a sharp knife, score the insides in a diamond pattern and slice into 2cm-wide strips. (Remove beaks from tentacles and discard – see opposite – and reserve tentacles for another use.) Set calamari aside.
• 2.
  Finely chop olives and anchovies, and place in a bowl. Add reserved brine, lemon juice and 1 tbs olive oil, and stir to combine. Set aside until ready to serve.

• 3.
  Peel onions, cut in half through the root, then slice lengthways, leaving root intact so onion can fan out. Place onion and ghee in a small pan over low heat. Cook for 6 minutes or until just soft.
• 4.
  Remove from heat and set aside to cool. Preheat a chargrill pan to high. Toss the calamari with remaining 1 tbs oil, then chargrill for 2 minutes or until calamari curls up and is just tender.
• 5.
  Divide calamari among serving plates with the sweet onions and basil leaves. Spoon over a little green olive dressing and garnish with lemon zest to serve.