By chef Marios Hadjiosif
900 gr. squid
½ tablespoon olive oil + a few drops for spraying
2 tablespoons white wine (Chardonnay)
4 tablespoons of pesto sauce
2 cups of potatoes cut into sticks-spittoons
Oil for frying
For garnishing (optional):
4 small octopuses cleaned
1 small onion
1 bay leaf
1 tablespoon of olive oil
1 tablespoon of pesto
A little grated pepper
If you will do the garnish, put the octopuses in a saucepan 1 cup of water, olive oil, laurel, onion and some pepper and boil them in low heat for about 3/4 hour until they are soft. You may need to add some little water. (Mix them often to keep them from sticking). When all the water is ready and evaporated, stir in the pesto.
Heat plenty of oil, fry the potatoes and put them on absorbent paper and drain. In the meantime, prepare the squid. Remove the tentacles and chop them. Open their sachets and cut into thin strips a little thicker than spaghetti (not in rings). Rinse thoroughly in plenty of water.
Put the olive oil in a large pan and warm it up until it burns. Saute the squid for about 1 minute and add the wine. Add the pesto sauce to the pan and stir for 4-5 seconds. Remove the pan from the fire.Divide the potatoes in 4 dishes and put the calamari on top and for better presentation. Sprinkle with 2-3 drops of olive oil and (if desired) garnish with octopus.