Preheat the oven to 230°c,. Put each kilo of salt in a cotton tea towel, close into bundles and bake for at least 30 minutes.
Clean the calamari, removing the cartilage, skin and organs. Separate the heads (tufts) from the bodies and rinse thoroughly under cold water. Dry well between two sheets of kitchen paper.
Meanwhile, prepare the vegetables washing both the tomatoes and courgettes and remove the outer leaves of the spring onion.
Cut the tomatoes into very thin slices of about 1mm and repeat the same for the courgettes and put them to one side. Cut the green parts of the small onion into thin rings and the white stems into thin strips.
Place the slices of tomato on a plate without overlapping them.
Arrange the bodies (about 4 each) of the calamari, well dried, on the tomato in opposite directions to each other.
Decorate with the courgette slices and spring onion, capers and finally the calamari tufts.
Cover the prepared dishes with the hot salt bundles, checking that the dishes are completely covered. Let the hot salt cook the carpaccio indirectly for about 10 minutes. Serve and remove the salt bundles at the table and season with the Aromolio garlic and chilli condiment and a pinch of Camargue salt.