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1
In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive oil.
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2
Season with salt and pepper.
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3
Place the tomatoes on the smoker rack and smoke for 15 minutes.
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4
Remove from the smoker and place both the tomatoes and tomato juice in a medium saucepan.
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5
Add the chicken stock.
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6
Bring the liquid to a boil and reduce to a simmer.
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7
Cook for 30 minutes.
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8
Using a hand-held blender, puree the sauce until smooth.
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9
Strain and season with salt and pepper.
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10
Keep warm.
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11
In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil.
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12
Mix well.
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13
In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Essence, allow to sit for 20 minutes.
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14
Combine the masa and flours together with the remaining Essence.
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15
For olive salad, combine all the ingredients together and set aside.
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16
Dredge the marinated calamari in the flour mixture and sift to remove any excess.
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17
Place dredged calamari in the fryer basket and deep fry until slightly golden in color, about 2 to 3 minutes.
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18
Stir constantly to prevent from sticking together.
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19
Remove from the fryer and drain on a paper-lined plate.
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20
Season with Essence.
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21
To serve, spoon the sauce in the center of a large platter.
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22
Place the calamari on top of the sauce.
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23
Mound the olive salad on top of the calamari.
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24
Garnish with the cheese.
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25
Combine all ingredients thoroughly.
