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

Tags

Related Articles

Food

How to make a perfect seafood orzo casserole?

Food

How to make a real Mediterranean pissaladière?

Food

Healthy Eggplant recipe to try

Recommended posts for you

Beauty

The Non-Surgical Lift for Face and Body

Culture

David Hockney, Master of Colour and Light, Dies at 88

Soul

Weekly Horoscope: Love, Work and Well-Being

Fashion

The Raffia Accessories to Know for Summer 2026

Culture

The 2026 World Cup Officially Begins

Ibiza

Casa Club And The Luxury Of Time

Culture

Inside The 2026 FIFA World Cup Opening Ceremony

Beauty

Sun Care Essentials For Every Summer Bag