Plancha Burnt Calamaretti with Pimentón Oil

Ingredients

• 1 lb. small calamari, cleaned
• 1 cup whole milk
• 1 cup plus 2 Tbsp. olive oil
• 2 tbsp. Spanish pimentón
• 3 lemons, preferably Meyer
• 1 lb. fingerling potatoes
• 2 heads garlic, halved lengthwise
• 2 sprigs thyme sprigs
• 1 bay leaf
• 1⁄4 cup clarified butter or ghee
• 1 lb. multicolored heirloom tomatoes, cored and sliced into wedges
• 1 French brioche loaf
• 2 bacon slices
• Kosher salt and freshly ground black pepper
• 2 avocados, halved, pitted, peeled, and cut lengthwise into thick slices
• 2 tbsp. fresh lemon juice
• 1⁄2 cup loosely-packed cilantro leaves

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