Squid in tomato and paprika coulis

Pre-heat the oven at 200°C. 

Peel 2 ripe tomatoes and 1/2 red paprika.

Halve the tomatoes and put them in a roasting tin with the paprika, 1/3 onion, 1 clove of garlic, 1/8 red chili. Sprinkle some olive oil over it and put in the hot oven for 15 mins

Cool a bit and blend with the inside of a white bun (pistolet), 1/2 tbsp tomato paste, a glug of olive oil, a glug of red wine vinegar, salt and pepper.

Blend into a smooth sauce

Clean 10 baby squid, brush with olive oil en season with salt and pepper.

Panfry them in 15 sec per side

Serve a shown, finish with hacked coriander and some drops of olive oil

(Recipe by Flemish chef Bart Desmidt)