You can replace the squid by cuttlefish, octopus, shrimp or scallop
8 medium sized fresh squid, cleaned and cut into rings
5 gr (1 tsp) of the herbs from MADAGASCAR MCHEF
500 ml (2 cups) of milk
10 ml (2 tsp) of honey
1 handful of rapini
1 red onion, finely minced
20 cherry-tomatoes, halved
20 pitted kalamata olives
A handful of chopped fresh parsley
4 cloves garlic, finely chopped
15 ml (1 tbsp) grape seed oil (or sunflower or vegetable oil)
250 ml (1 cup) thinly sliced chorizo (Portuguese sausage or any other type of sausage of your choice)
In an airtight container, place the sliced squid and pour milk and honey. Refrigerate for at least 2 hours to fully tenderize calamari. Drain, pat dry with a paper towel and reserve. Set aside.
In a Wok or a medium sized pan, put the rappini in salted cold water, bring to boil and cook for a good 2 minutes. Drain and immediately plunge into a bowl of ice water. Drain again, pat dry with a paper towel and set aside.
Coarsely chop the onion, garlic, parsley and rapini. Place them in a bowl and add the cherry-tomatoes and olives.
In a skillet or wok over high heat, drizzle oil and sauté calamari at least 1 minute to get a nice coloration.
Add the chorizo and sauté until a nice coloration. Add the vegetables and stir-fry for less than a minute, at the most. Sprinkle with the herbs from MADAGASCAR MCHEF and sauté once more. Enjoy this delicious meal with a nice glass of white wine!