A recipe that immediately takes you to a beach restaurant.
1/ Ask your fishmonger to prepare the calamari (remove the skins and empty while leaving the entire cone)
2/ Peel the garlic cloves and blanch 1mn in a small pan of water. Drain, refresh and chop finely. Pan fry with a dash of Puget Classique olive oil, and when these small crisps taken on a blond colour, place them on absorbing paper towels.
3/ Cut the piquillos in strips and delicately wash the spinach shoots. In a salad bowl, mix the above ingredients, seasons with 2 tablespoons of Vinaigrette Légère biphasée Puget Ail Piment d’Espelette.
4/ Cut the calamari in 1-cm rings. In a warm pan, pour two spoons of Puget Classique olive oil and cook quickly.
Deglaze with a dash of Xérès vinegar, sprinkle with chiseled chives and spread on your plates garnished with salad. Add garlic crisps and enjoy.
Also discover the calamari salad and the recipe for fried squid.
