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1
In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper.
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2
Bring to boil and cook for three minutes.
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3
Add the squid and boil again for another two to three minutes.
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4
Drain the squid and set aside to cool.
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5
Discard the cooking liquid with the herbs and condiments.
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6
Slice the squid into fourth-inch pieces and set aside.
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7
Preheat the broiler.
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8
Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet.
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9
Cook under the broiler until the skin turns black, about five to seven minutes.
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10
Remove from heat, let cool and wash the burned skin off under running water.
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11
Pat dry and cut the roasted pepper into thin strips.
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12
Set aside.
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13
In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
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14
In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
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15
Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside.
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16
Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves.
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17
Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.
