Calamari with zucchini and braised tomatoes

Ingredients for 2 servings:

• 10 small squid(s)
• olive oil
• Sea salt
• Sugar
• 3 spring onions
• Pepper, black from the mill
• 2 sprigs of mint
• 2 sprigs of parsley
• Allspice d’Espelette
• lemon juice
• 1 sprig(s) cocktail tomatoes
• olive oil
• Salt
• Sugar
• Pepper, black from the mill
• 2 garlic cloves
• 2 zucchini, preferably light green
• Sea salt
• Sugar
• olive oil
• Garlic clove(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

beautiful combination of seafood and vegetables – suitable for summer menus

Quarter the zucchini lengthwise and remove the core. Then cut into thin strips and season with salt and sugar. The zucchini should draw out any liquid. Add a bruised garlic clove and olive oil. Sauté over low heat until tender, then season with salt, sugar, and pepper. Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the cherry tomatoes and place them in an ovenproof dish. Drizzle with a little olive oil and season with salt and sugar. Crush two garlic cloves and add them. Place in the oven for about 30 minutes, until the tomatoes are tender. Clean the calamari and cut into strips. Slice the spring onions into thin rings and roughly chop the herbs. Heat the olive oil and sauté the spring onions, then add the calamari and fry. Season with salt and sugar. Finally, add the chopped herbs and season with salt, sugar, pepper, and piment d’Espelette. Drizzle with a little lemon juice. To serve: Place the tomato vine on the plate, arrange the zucchini, and top with the calamari. Serve immediately.