Grilled Squid with Garlic Cream

Chop 3 cups of leek tops

Coat with 2 tbsp of extra virgin olive oil

Transfer leek tops to a hot grill and cook until color darkens with some charred spots

Remove leek tops

Transfer to a blender

Add ⅔ cup of vegetable oil

Blend on high speed for 8m until smooth and silky

Pour the mix on a sieve with a gauze cloth over a bowl. Strain it

Transfer to a bowl

Squeeze the juice out of 1 lemon through a sieve

Add a pinch of salt

Stir and the Leek Vinaigrette is ready

Peel and slice 2 garlic cloves

Add 3 tbsp of extra virgin olive oil in a pan over medium heat

Add the sliced garlic and sauté until golden brown

Add 2 cups of heavy cream

Zest 1 lemon

Add a pinch of salt

Stir and simmer for 5m until slightly reduced

Add a pinch of xanthan gum and mix to incorporate

Transfer mixture to a blender and pulse on low. Take caution and use a towel to cover the top of the blender

The result should be a smooth, velvety cream. The Garlic cream is ready

Coat 3 medium squids with ¼ cup of extra virgin olive oil

Season squids with salt to taste

Grill squids until golden brown on one side

Flip squids and grill until golden brown. The squids are grilled

Add 2 tbsp of canola oil to a pan

Saute 3 squid tentacles until golden

Add 5 leaves of sage

Add ¼ cup of green peas and stir

Add the garlic cream, stir and plate it

Plate the grilled squid

Drizzle leek vinaigrette to taste

It's ready, enjoy with a slice of toasted bread or rice pilaf!