Wash the courgette and slice into strips; peel and cut the onions in thin wedges and slice the peppers. Place the vinegar, 200ml water and sugar in a pan and bring to boil. Set aside and add the herbs, sliced vegetables and garlic. Refrigerate until needed.
Mix all the ingredients for the sauce and set aside.
Clean the calamari and rub with a little oil, heat a chargrill on high and grill the calamari for 1 minute each side.
In a bowl mix the corn and polenta flour with the milk, salt and pepper and add the vinegar to make a smooth batter.
Flour the cockles and pass in the batter, deep fry at 180C for 1 minute, drain and serve.