The local squid boats are out in full force this month! You can see their lights all along the coast from Big Sur to Monterey. Despite being one of our most abundant resources, fresh squid is nearly impossible to find outside of a very short season. Most frozen squid has been exported to china for processing.
For this dish we marinated some of the squid with buttermilk and mint then dredged it in garbanzo bean flower before frying it. I gently cooked the other part of the tube in guajillo chile oil. For the tentacles I simply torched them on an oak plank for about 20 seconds.
The dish was composed of Meyer lemon purée, wild arugula, wild mint flowers, fresh garbanzo beans and pickled onion.