The Israeli chef gives us the secrets of one of the dishes featured in his latest work.

For 6 people. Preparation: 25 minutes. Cooking: 5 minutes. Rest: 30 minutes.

Ingredients :
FOR THE CALAMARI IN ESCAB&Egrave;CHE SAUCE
<ul style="text-align: justify;">
<li> 800 g of squid</li>
<li> 30 cl of vinegar</li>
<li> 1 l of orange juice &nbsp;</li>
<li> 10 cloves garlic, peeled &nbsp;</li>
<li> 1 lemon (juice and zest) &nbsp;</li>
<li> 1 sprig of rosemary &nbsp;</li>
<li> Salt, pepper </li>
</ul>
FOR BLACK CUMIN TAHINI
<ul style="text-align: justify;">
<li> Black cumin &nbsp;</li>
<li> 200 g of pure tahini &nbsp;</li>
<li> 1&frasl;2 lemon &nbsp;</li>
<li> 2 cloves garlic, grated &nbsp;</li>
<li> 3 tsp baking powder &nbsp;</li>
<li> Salt, pepper &nbsp;</li>
</ul>
 FOR THE BASIL SALSA
<ul>
<li style="text-align: justify;"> 1 bunch of basil &nbsp;</li>
<li style="text-align: justify;"> 2 green onion stalks &nbsp;</li>
<li style="text-align: justify;"> Olive oil &nbsp;</li>
<li style="text-align: justify;"> Salt, black pepper &nbsp;</li>
</ul>

Preparation : FOR THE CALAMARI IN ESCABÈCHE SAUCE Clean the squid: remove the head, remove the inner skeleton which is shaped like a clear plastic stick, peel off the purple skin and cut into 1⁄2 cm thick rings. Boil 2L of water with the vinegar. Cook the squid rings for 5 minutes and strain. In a bowl, mix the cooked squid with the orange juice, garlic cloves, lemon juice and zest and rosemary. Add a pinch of salt and pepper. Let marinate for 30 minutes. If you prepare the calamari in advance, 1 to 2 days before serving, this will allow them to absorb the flavors of the marinade. FOR BLACK CUMIN TAHINI In a food processor or using a mortar and pestle, grind the black cumin into a powder. Place pure tahini, juice of half a lemon, grated garlic cloves and baking powder in a bowl. Add ice water, little by little, until you obtain a smooth texture like hummus. Add a pinch of salt and pepper. FOR THE BASIL SALSA Chop all the ingredients, add salt and pepper, transfer to a container and cover with oil.

Dressing:
Spread the black cumin tahini on the plate. Drain the squid and arrange them one behind the other, on the sauce. Top with basil salsa and sprinkle with coarse salt.

&quot; <a href="https://www.hachette.fr/livre/boire-manger-vivre-100-recettes-venues-disrael-9782019453596" target="_blank" rel="noopener">Drink. Eat. Live.: 100 recipes from Israel</a> &quot;, Assaf Granit, published by Hachette Cuisine, €60

Assaf Granit’s calamari recipe

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