Clean and cut the squid into bite-sized pieces.
Drain and cut the pimientos del Piquillo into matching pieces.
Peel and finely chop the shallots, chop the basil, peel, seed, and crush the tomatoes.
In very hot olive oil, sear the squid, add the shallots, and cook for a few minutes. Sear the piquillo peppers in another pan, add the crushed tomatoes, then combine everything and cook a bit longer to develop the flavors.
Arrange in soup plates or a fondue pot, sprinkle with chopped basil, add fresh ground pepper and pinches of Guérande salt.
Serve with macaroni au gratin made from the listed ingredients.
