To make the pesto: Combine all the ingredients in a food processor and whizz until you achieve the right texture: not too fine. Decant into a small bowl or ramekin.
To make the squid: Everything happens in the same large, nonstick frying pan. Heat the oil and flash-fry the tomatoes – they go crazy. Toss them around, add a little salt and the sugar. When they pop and the skins crack, turn out onto a plate.
Return the pan to the heat, add a good swig of olive oil and when hot, add half the calamari, salt and pepper. Toss and cook for a total of 30 seconds.
Pour everything out into a big bowl and repeat with the remaining calamari. Immediately scoop the pesto into the bowl, mixing the calamari, pesto and all juices well.
To serve: Place some rocket on each plate, divide the calamari and tomatoes between the four plates, drizzle with olive oil and serve.
Reprinted with permission of Quivertree Publications and Franck Dangereux.