Since it is situated directly on the coast, seafood and shellfish are featured prominently on menus throughout Portofino. This dish celebrates the flavor of calamari in a way the breaded and fried version cannot, and the use of chicory and roasted peppers makes this appetizer a light but satisfying beginning to any meal.

Yield: 4 servings

Place each red pepper directly on top of gas burner turned to high. When skin is completely charred on one side, rotate. Repeat process until entire pepper is charred. Place peppers in a small bowl and cover bowl tightly with saran wrap. Allow to stand 10 minutes. Using a dry paper towel, remove most of charred skin from pepper. Remove and discard seeds and slice pepper into ¼-inch strips lengthwise. Place peppers in a small bowl and mix with a dash of extra virgin olive oil and a pinch of salt and pepper.

In a medium bowl, add 2 tablespoons lemon juice, shallot, mustards, and a pinch of salt and whisk. Gradually add ½ cup oil, whisking vigorously, until mixture has emulsified. Adjust seasoning and reserve.

Soak skewers in cold water for 10 minutes.

Rinse squid in cold water and pat dry. Cut squid so body lies in a flat piece. Score squid in a crosshatch pattern, then cut into 3 to 4 pieces lengthwise.

Whisk 2 tablespoons of lemon juice, thyme, and ½ cup oil in a medium bowl. Add squid and allow to marinate for 10 minutes. In a large bowl, lightly dress chicory with vinaigrette and season with salt and pepper.

Preheat grill to 400˚ F. Shake off excess marinade and skewer calamari. Season with salt and pepper and place skewers on grill. After 30 seconds, flip calamari. After an additional 30 seconds, remove from grill., and serve immediately.