Baby Squid Adobo on Toasted Pandesal

¼ cup garlic 3 pcs bay leaf 500 g baby squid 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp smoked paprika To taste salt To taste pepper 1 tsp sugar To taste lemon juice 12 pcs pandesal ¼ cup olive oil As needed shredded lettuce As needed cherry tomatoes, quartered As needed cilantro As needed balsamic reduction

1. On your WOLF Induction Cooktop, saute garlic and bay leaf over medium heat until fragrant and garlic turns light brown.
2. Adjust your settings to high heat then add the baby squid. Saute the squid for about 1-2 minutes until it turns opaque. Be careful not to overcook the squid.
3. Add 1 tbsp soy sauce and 1 tbsp balsamic vinegar then adjust settings to medium heat.
4. Season with smoked paprika, salt and pepper, 1 tsp sugar and lemon juice then set aside.
5. Preheat your WOLF M Series Oven to 400°F then arrange the pandesal on your baking tray, toast pandesal for 2-3 minutes using the CONVECTION mode.
6. Transfer pandesal on your serving plate then top with baby squid and toasted garlic and drizzle with a little bit of olive oil. Garnish with shredded lettuce, quartered cherry tomatoes, cilantro, and balsamic reduction.