500grHumboldt squid*, thinly sliced

1tsp fresh ginger, ground with a microplane

1/2tsp fresh garlic, ground with a microplane

Jalapeño pepper, to taste

Pinch of salt, to taste

*source big steaks of squid


2 cups quinoa


1 medium onion, diced


2 cloves garlic, halved

4 roma tomatoes

1 cup premium olive oil separated into 1/4 cup and 3/4 cup measurements, plus more for frying


1/4 cup yuzu juice

To serve

Avocado, diced

Fresh micro cilantro

Cucumber, diced


Humboldt squid

In a separate mixing bowl, season the sliced squid with the fresh ginger, garlic, jalapeño and salt. Once combined, form into balls around two ounces in weight, set aside.One by one, add squid balls to mixing bowl and gently coat with a layer of quinoa until completely covered. Set aside until ready to fry. Fry at 350 degrees F for 40 seconds then put aside.


Using a Termomix, add the quinoa and pulverize. Transfer the ground quinoato a mixing bowl.


In a spice pan lightly coated with olive oil on medium heat, sweat onions and garlic until translucent and soft. Add the diced tomatoes and stir until dissolved. Add paprika and thyme then reduce to low heat. Add the 1/4 cup of olive oil then let set for five minutes. Cool, add yuzu juice and hand blend to emulsify. Salt to taste then slowly add remaining 3/4 cup olive oil until smooth.

To serve

Add sauce to plate then sprinkle diced avocado and cucumber. Place cooked squid balls on top and garnish with micro cilantro to finish.