Sausage-stuffed Squid with Almond, Fresno Chile and Finger Lime Salad

Saute the garlic and shallots in olive oil until tender; cool under refrigeration.

In a mixing bowl, mix the sausage, herbs, and garlic mixture until evenly combined. Season with salt and pepper.

Clean the tentacles and the fins off the squid tubes.

Place the sausage into a piping bag and pipe about ½ oz. sausage into each tube. Be sure to not overstuff the squid as it will shrink once cooked.

Thinly slice the finger limes and Fresno chilies.

Poach the slices in simple syrup until tender and soft yet sweet to taste.

Toast the sliced almonds in a low-temp oven until crunchy and golden brown

Whisk together garlic, shallot, Dijon mustard, sherry vinegar, grapeseed oil, smoked paprika, salt and pepper.

Season the squid tubes with salt and pepper.

Grill squid tubes on all sides until they have a nice “snap” to them and the sausage is cooked all the way through.

For each portion, arrange three squid tubes on a warmed plate.

In a small mixing bowl, toss the greens with smoked paprika vinaigrette.

Place a little mound of salad on or next to the squid.

Garnish salad and plate with the almonds, Fresno chile and finger lime.

Drizzle more of the vinaigrette all around the plate. Finish with sea salt crystals.