Chop <quantity>3<unit>cups</unit></quantity> of leek tops

Coat with <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>2/3<unit>cup</unit></quantity> of vegetable oil

Blend on high speed for 8m until smooth and silky

Strain the mixture through a sieve with a gauze cloth

Transfer to a bowl

Squeeze the juice from <quantity>1</quantity> lemon through a sieve

Add a pinch of salt

Stir. The leek vinaigrette is ready

Peel and slice <quantity>2</quantity> garlic cloves

Add <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil in a pan over medium heat

Add the sliced garlic and sauté until golden brown

Add <quantity>2<unit>cups</unit></quantity> of heavy cream

Zest <quantity>1</quantity> 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 <quantity>3</quantity> medium squids with <quantity>¼<unit>cup</unit></quantity> 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 <quantity>2<unit>tbsp</unit></quantity> of canola oil to a pan

Saute <quantity>3</quantity> squid tentacles until golden

Add <quantity>5<unit>leaves</unit></quantity> of sage

Add <quantity>¼<unit>cup</unit></quantity> 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!