Squid shabu shabu with extra virgin olive oil

For the shabu shabu:

Clean and remove the intestines and skin of the squid. With a knife, cut into the head of the squid both vertically and horizontally, creating a net-like pattern for the squid to curl up during cooking. In a saucepan, blanch the squid in boiling salted water for a few seconds, then drain and pat dry on paper towels. In a bowl, season the squid with all the seasonings.

For the cherry tomato sauce:

Blend the cherry tomatoes with a blender until smooth and homogeneous. Next, strain through a strainer and season with salt. 

Finishing touches:

In a serving dish, spread the basil pesto and cherry tomato sauce. Lay the squid shabu shabu, complete with the toasted pine nuts and basil.

Source: https://chefincamicia.com/ricetta/shabu-shabu-di-calamaro/