Stewed squid with prawn cream and pilaw style rice

For this recipe, the following elaborations are needed:

• Prepare a fumet, for the squid sauce the Pilaw rice.
• For the garnishing: the pilaw rice.
• Clean the squid.

To stew the squid:

• Chop the sliced garlic, the onion into julienne, the carrot into half-moons and the tomato into quarters.
• Place all the vegetables with a little oil in a pan and add the squid on top, season and cover.
• Cook over low heat until they are soft. If they are short of liquid add some fumet.
• Once cooked, separate the squid from the juices and the vegetables.

For the squid sauce:

• Sauté and flambé the prawns with their shell on, add them to the pan with the vegetables and the juices of the squid.
• Cover with the fumet, bring to the boil and bind with corn starch dissolved in a little cold fumet. Blend and strain, add salt.
• Add the sauce to the squid and allow to simmer to unify the flavors, adjust the salt and thickness if necessary.
• Serve with pilaw rice.