Preparation:

• Remove the head of the squid and remove the transparent cuttlebone . Keeping the squid whole, empty the inside and rinse carefully.
• Rub the body of the squid with the back of a knife to remove the skin, rinse under cold water. Set aside on paper towels.
• Cut the tentacles just above the eyes and set aside.

For the stuffing:

• Peel and chop the shallots. Wash and chop the herbs.
• Cut the preserved lemon into quarters, remove the flesh and dice the skin.
• Place the drained ricotta in a small bowl, add the shallots, herbs and preserved lemon.
• Add a drizzle of olive oil and Espelette pepper, salt and pepper. Mix well.
• Fill a small piping bag with the preparation and cut the end of the bag with scissors.
• Fill each squid to 3/4 with the stuffing and close with a small wooden skewer.
• Set aside in the refrigerator .

For the sauce vierge:

• Wash, dry and chop the cilantro .
• Peel, seed and dice the tomatoes.
• Pit and dice the olives.
• Peel and chop the red onion.
• Peel and section the lemon. Squeeze the juice and cut the lemon segments into cubes.
• Coarsely crush the hazelnuts.
• In a small bowl, combine all ingredients with lemon juice, white balsamic vinegar, olive oil, salt and pepper.
• Set aside.

• Preheat the oven to 180°.
• Heat a drizzle of olive oil in an ovenproof frying pan.
• Season the stuffed squids with salt. Sear the squids on both sides.
• Deglaze with the pale ale and reduce slightly.
• Place in the oven for 15 minutes.

• While the squids are cooking in the oven, heat a drizzle of olive oil in a small frying pan.
• Caramelize the tentacles, add salt and a pinch of Espelette pepper.
• Remove them from the pan.

Arrange 4 squids on a nice plate. Add some sauce vierge and top with some well caramelized tentacles.