Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well. Reduce the Rioja to 1/3 cup.

Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.

The Red Pepper Chips: Ingredients: 1 Red Pepper Cornstarch Water Cut the red pepper in half and drizzle it with olive oil. Place under the broiler until blackened. Let cool; then seed and peel the burnt skin off.

Puree until smooth. Add a tbsp of water if necessary.

Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.

Spread the puree out on a parchment sheet.

Bake at 300F for an hour or until crisp. Cut into triangles.

And fry in olive oil.

The Pesto Chips: Ingredients: 20 leaves Basil 2 cloves Garlic 1/4 cup Parmesan Cheese Water Cornstarch Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.

Follow the same instructions for the Red Pepper Chips.

Follow the same instructions for the Red Pepper Chips.

The Ink-Marinated Calamari: Ingredients: 3 large Squid 1/4 cup Olive Oil

Wash and clean the squid, making sure to reserve the ink sac (it's the pearly colored gland on the intestine).

Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.

Spread the ink out onto parchment paper. Bake at 200F for 1 1/2 hours or until dried.

Mix flakes with the olive oil and heat in skillet. (There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)

Cut the cleaned squid into bite-sized pieces and saute in ink oil for 2 minutes.

Assembling The Salad: Ingredients: 1/2 cup Parmesan Cheese (finely shredded) Mesclun Mix Chives Pesto Chips Red Pepper Chips Calamari Rioja Salad Dressing Heat a cast-iron skillet until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it. Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.

Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.

Close up:

Now that you have learned how to make ink marinated calamari + pesto an red pepper salad, please be sure to view these other seafood recipes. Also, you will love these American recipes.