Marinated Squid, bobby beans, miso and crunchy chickpeas

For the marinated squids:

Separate head and body, discard bone and mouth, clean carefully.

In a large bowl put the cleaned heads and bodies and add tamari, oil and crushed pepper, leave to rest for 30 minutes.

Quickly rinse the squids and cut the bodies halfway in stripes and griddle them for 3/4 minutes over very hot fire.

For the beans:

Discard the ends of the beans and then cut lenghtwise in half.

Wash and blanch in salted boiling water for 5 minutes, drain and roast in a hot pan for a minute adding some drops of vinegar right before taking off the pan.

For the miso sauce:

Put all the ingredients in a blender and spin for a minute at maximum power

For the fried chickpeas:

Drain the chickpeas, spread over a baking tray, dry in a ventilated oven for 15 mins at 110 celsius.

Heat the oil in a saucepan and fry the chickpeas at 180 celsius for 3/4mins.

For the garnish:

Mix a bit of squid ink with some extra virgin oil and stir well.

Put in a large bowl some maltodextrin and add some grapeseed oil flavoured with some drops of essential oil.

Gently stir to reach a snow-like consistency.

For plating:

Spread some squid ink over the surface of the plate, squeeze some miso sauce and place the griddled squid over, garnish with fried chickpeas and a spoonful of tapioca