Calamari Salad on Spicy Polenta

Chop peppers with seeds into small pieces. Bring stock to a boil with curry powder, peppers and a little salt. Gradually add the polenta, whisking quickly to incorporate. Swell on lowest heat for about 20 minutes with lid closed. Finely dice the chorizo, coarsely chop half of the coriander greens, and stir both into the cooked polenta with the Parmesan. Brush a small work bowl with 1 tbsp. olive oil, pour in the polenta to a height of about 1.5 cm, smooth it out and cool completely. Then cut into 4 pieces on the spot. 2.

Remove the seeds from the chili and chop finely. Clean tomatoes and cut off. Finely dice shallot. Chop remaining coriander greens.

Mix everything with 5 tbsp. olive oil, a little salt and sugar. Wash limes in hot water, rub dry well, peel off zest, squeeze out 4 tbsp juice. Stir in zest and 3 tbsp juice.

3. quarter peppers, clean, place skin side up on a baking sheet and roast under broiler for 8 min until skin turns black and blisters. Rest covered with a wet dishcloth for 10 min, then remove the skin and cut the peppers into 1 cm wide strips. Clean the fennel, slice very finely, season lightly with salt, add the remaining lime juice. Rinse spinach, clean and spin dry.

Remove the heads and chitinous strips from the calamari. Rinse the insides thoroughly, dry well. Heat a grill pan to very hot, add 2 tbsp olive oil.

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