1 small bunch of mint, leaves picked plus extra to garnish
2 tbs. jalapeno in brine plus 1 tsp. of the brine
Juice and zest 1 lime
1/2 tbs. brown sugar
1/4 cup olive oil
Salt
Separate the tentacles and cut in half. Cut through one side of the squid. Flatten out and score the surface diagonally. Cut into 5cm pieces. Place in a bowl with 1 tablespoon of oil, salt, all spice and crushed pink peppercorns.
In a mortar and pestle crush pepitas into a fine crumb. Add the garlic and a good pinch of salt and bruise. Add mint, jalapenos, lime and sugar and pound until a paste forms, then add a 1/4 cup of olive oil and combine until smooth. Alternatively pulse all ingredients in a small food processor to form the salsa.
Warm tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Heat a bbq or grill pan and cook the calamari for 1-2 minutes until charred and just cooked through.
Serve calamari in the warm tacos, with tomato, green salsa and crispy shallots.
