Ingredients

Directions

Preheat the oven to 400°F (200°C).

Warm grapeseed oil in a frying pan over medium heat. Pat sage leaves with a paper towel to remove any extra surface moisture. Working in batches, add a few sage leaves at a time to hot oil. Take care as they will pop and spit when added. Fry, turning once, until crisp, about 30 seconds to 1 minute. Transfer to a paper towel lined plate to drain and cool. Repeat with remaining sage leave.

Trim mushrooms and chop into 1-­‐in (2.5 cm) sized pieces. Toss together mixed mushrooms, 2 minced garlic cloves, thyme and 1 Tbsp (15 ml) olive oil in a small ovenproof dish. Season with salt and pepper. Roast in oven until tender, about 15 minutes.

Meanwhile, warm 1 Tbsp (15 ml) olive oil in a frying pan over medium heat and add breadcrumbs, lemon zest and remaining minced garlic clove. Cook, stirring often, until breadcrumbs are golden and garlic is fragrant, about 2 to 3 minutes. Transfer breadcrumb mixture to a plate and set aside to cool.

Wipe out frying pan, add remaining 1 Tbsp (15 ml) olive oil and warm over medium high heat. Season calamari with salt and Espelette pepper before adding to pan. Sauté quickly until calamari is curled and no longer translucent, about 2 minutes. Add roasted mushrooms and olives to calamari and cook for a further minute. Place some arugula on serving plates and top with warm calamari and mushroom mixture and a sprinkling of breadcrumb mixture. Serve garnished with more arugula leaves and crispy sage.