Squid - Beet / Caper / Pear / Nasturtium / Saffron

Inspiration for this squid course comes from Christian Puglisi's, Relae cookbook. The squid is shaved to resemble noodles and then barely warmed in a sauce of extra virgin olive oil, garlic, smoked paprika, and ground capers.

Yellow beets are pickled in a saffron brine (to which squid ink is emulsified in for the sauce), and then we’re finished off with a pear pudding and nasturtium leaves.