1.Place anchovy in small bowl with half of the garlic, 1 tablespoon of the olive oil and parsley. Let stand while preparing the salad.
2.Deep-fry calamari, in batches, in hot vegetable oil until golden brown, drain on absorbent paper.
3.Place tomato, remaining garlic, basil, capsicum, avocado, cucumber and olives in large bowl with combined remaining oil and vinegar, toss to combine.
4.Place lettuce in serving bowl, top with salad, calamari and anchovy mixture.