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Make the sauce:
Put peppers, 1 tbsp olive oil, salt, pepper, 1 tsp tomato purée, pinch of garlic and 1 tbsp water in a blender. Purée then pass through a fine muslin strainer. Heat in a small saucepan for 2 minutes, stirring frequently.
Pour onto a dinner plate. Add the mixture of calamari and vermicelli, cooked in bouillon or very lightly sautéed in a non-stick pan over a high flame with lemon zest, a few drops of lemon juice and grated parmesan.
How to serve
Decorate with chopped whole black olives, slivers of parmesan, and paprika powder and flakes.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
