Calamari rings

• Clean and wash squid tubes, cut into even rings and turn in flour. Peel the garlic and onion, chop them finely and sweat them in chilli oil with rasel hanout - add the squid rings and fry them briefly (just a few minutes, otherwise they will be tough). Swirl well and set aside on a preheated plate.

Paprika bed

• Core the paprika and dice it - fry it in the calamari pan, season with a splash of fish sauce, paprika powder, chilli paste and a little sugar and salt - while the paprika cubes are still crisp, deglaze with yogurt. Simmer briefly and season to taste.

Lemon bulgur

• Mix the bulgur with a lemon zest, a pinch of sugar, sea salt and coriander and simmer with two cups of water for 8 minutes.

• When serving, round off everything with a few squirts of lemon and fresh pepper.