Pan-fried squid, leeks and cherry tomatoes

Dish. An original recipe that combines the sweetness of squid with the crunch of leek frying. All accompanied with rice and candied cherry tomatoes.

BUDGET: GOOD MARKET. | PREPARATION: 45 MINUTES. | COOKING: 45 MINUTES.

For 6 persons

• 800 g to 1 kg of small calamari ready to cook.
• 150 g of cherry tomatoes.
• 4 cloves of garlic.
• 1 white leek.
• 4 c. tablespoon of olive oil.
• 10 cl of Muscadet AOC.
• 1 C. coffee of caster sugar.
• 2 branches of thyme.
• Salt, pepper mill and Espelette pepper.

Preparation of the recipe

1. Cut the squid bodies into strips. Keep the tentacles whole. Peel and cut the garlic into strips. Rinse the cherry tomatoes. Wash the leek thoroughly and cut it in julienne. Preheat the oven to 180 ° C (item 6).

2. Put the tomatoes in a dish, sprinkle them with two spoonfuls of olive oil. Salt, sprinkle with sugar, add the thyme. Bake and cook for thirty minutes.

3. Heat the remaining oil in a frying pan over low heat, add the garlic. As soon as it starts to color, add the squid. Sauté for three to four minutes on high heat until the flesh becomes opaque. Salt, pepper, add a few pinches of Espelette pepper, then drain. Pour the muscadet into the cooking juices. Boil and reduce for five minutes. Put the squid back in the sauce. Book warm.

4. Fry the leeks in a deep fat fryer at 150 ° C (temperature 5) for about three minutes. Dispose of them on paper towels. Arrange the squid and candied tomatoes on the plates. Arrange some fried leeks on top. Serve hot with a white rice.