Step by step
Dip the squid in the condiment mixture in the ingredient list and fry in very hot oil.
Cut the baguette lengthwise and toast the inside.
Mix the alioli and the sesame paste and spread on one side and the chili marmalade on the other.
Put the fried squid and the coriander leaves. Press down a little and toast on both sides.
Credits: La Maruja Restaurant // Chef: Pol García