Directions

1. Prepare Pipérade by removing the seeds from tomatoes and bell pepper. Slice tomatoes, bell pepper, yellow onions, and garlic then reserve all ingredients separately. Zest and juice your lemon and reserve. Medium dice ham for sautéing.
2. In a sauté pan, add two Tbsp. of pure olive oil and bring to medium high heat. Sear diced ham on all sides until you achieve caramelization then remove.
3. In the same pan, add sliced garlic to caramelize then add in one bay leaf, sliced onions, tomatoes, green pepper, Piment d’Espelette and your caramelized ham. Lower the flame to simmer until vegetables let out their moisture and become tender.
4. Remove bay leaf from Pipérade then season with salt and pepper to taste.
5. In a medium bowl, add all your lemon zest, half lemon juice, one Tbsp. of pure olive oil, chopped parsley, garbanzo beans, salt, and pepper to taste. Reserve garbanzo beans salad for garnish.
6. Pat dry Calamari before coating in two Tbsp. of pure olive oil, salt, and pepper.
7. Bring a large sauté pan to high heat before adding in your calamari. Leave calamari in pan on one side for 1 minute or until charred, turn and do the same thing on the other side. Add a squeeze of fresh lemon juice and stir calamari around the pan then turn off heat.
8. Plate four dishes by first putting down 1 oz. spoon pull of garlic Parmesan dressing, followed by equal parts Pipérade, equal parts charred calamari, and garnished with lemony garbanzo beans.