Boil Brussels sprouts in generous salted water, then season with EVO oil, salt and pepper and let them cool.
In a hot and oiled non-stick pan, quickly sauté the calamari (julienne cut) just until they curl.
Arrange the dish with the cooked and seasoned Brussels sprouts and the sautéed calamari, then dress with Pomì L+, soy sauce, EVO oil and more salt and pepper if desired.