Method 
Serves 12
For the baccalá mantecato (salt cod spread):
1. Soak baccalá in cold water and place in the fridge for 48 hours. Change water twice a day.
2. Clean baccalá free of skin and bones, and cut into 4cm pieces.
3. Sautee onion and garlic until translucent without colour. Add baccalá to onion and cook for 5 minutes, then add cream and simmer. Stir occasionally.
4. Using an electric mixer, combine with olive oil in batches until smooth.
For the olive paste:
1. Blend olives and olive oil in an electric mixer until a fine paste.
For the basil seeds:
1. Mix the basil seeds with the water, then add the oil. Season with salt to taste.
For the spiced cucumber:
1. Peel and de-seed the cucumber and cut into fine brunoise pieces (julienne the cucumber then turn 90 degrees and dice to create fine cubes).
2. Mix in the pimeiton (spanish paprika) and olive oil. Season with salt and pepper to taste.
For the candied tomatoes:
1. Core and cut tomatoes into quarters, then cut out seed section. Mix in the sugar and salt and lay skin side up on silicon paper. Place in oven at 80 degrees for 3 hours. Tomatoes are ready when they are slightly shrivelled up.
For the potato chips:
1. Cut peeled desiree potatoes into uniform rectangle blocks, about 7x3cm. Slice thinly (1-2mm wide).
2. Fry the potatoes at 150 degrees until lightly coloured. Store in an airtight container.
For the baby calamari:
1. Clean the baby calamari by removing the tentacles and cleaning the inside of the body under a running tap. In a bowl, mix the crab meat with the lemon, coriander, chilli and oil. Season with salt and pepper to taste.
2. Fill the calamari tubes with the crab meat then roll in cling wrap tightly. Steam for 3 minutes.
3. To bring all components of the dish together and serve:
4. Drizzle olive puree around the outside of the plate. Scatter 1 tablespoon of the cucumber in the middle. Spoon 1 tablespoon of the baccalá on each side of the plate, and place a crisp on either side making a sandwich. Spoon basil seeds around.
5. Place calamari in the middle, add a few micro herbs on top and drizzle with extra virgin olive oil.
