Grilled squid with dried tomatoes

Ingredients for 4 persons:

8 tomatoes
8 squid of 40g
1 clove of garlic
coarse salt
2 pinches of sugar
olive oil
fresh basil
4 tbsp balsamic vinegar (e.g. from apple)

Preparation:

Blanche the tomatoes for a few seconds in hot water, then carefully peel with a knife. Quarter the peeled tomatoes and remove the seeds. Then, season with salt and sugar and dry out in a convection oven at around 60°C / 140°F for six hours.

Detach the squid heads and remove the teeth. Halve the legs with a knife and remove the pen and innards. Wash legs and heads.

Score the tubes with an extremely sharp knife about 1mm / 0.03inch – 2mm / 0.07inch in a diamond pattern. Season the squid with salt and heat up a skillet until it is smoking hot. Heat up a couple of drops of olive oil and quickly cook the squid in the pan. Crush the garlic clove with the back of a knife and add near the end of the cooking time.

Serve the oven dried tomatoes onto plates and add the squid. Season with salt and drizzle with balsamic vinegar and olive oil. Garnish with fresh basil