Stewed squids in a sauce made with their own ink
For the squid:
- Arrange the squid in the shape of a rose covering the vegetables (if necessary make two layers). Add salt.
- Cover the pan and place it on the heat. Let the squid ‘close’, mix them with the vegetables and let them stew in their own juice until they are soft.
- Once cooked separate the squid from the vegetable and the resulting liquid.
For the sauce:
- Add the ink dissolved in wine to the vegetables and the remaining juices, letting it boil until it loses the wine flavour.
- Add fumet and toasted bread to bind. Boil everything together.
- Pass the sauce through the turmix and strain.
- Add the sauce to the squid, boil for a few minutes, add salt and check the thickness.
For the garnishing:
- Cook the rice in abundant boiling water, drain and blend in the turmix until you get a paste, spread on to baking paper as thin as possible and dry in the oven at 120 ºC for 30 minutes.
- Chop the rice paste and fry in olive oil.
For the decoration:
- Make ground parsley.
- Make a julienne fried leek.
- Place the rice on the base of the tray and on top the squid.
- Pour sauce over the squid and sprinkle over the fried leek and the ground parsley.
Nutritional information (1 portion)
Fiber 1.89 g
Saturates 2.53 g
Monounsaturated fatty acids 6.05 g
Polyunsaturated fatty acids 8.48 g
Cholesterol 155.48 mg
Calcium 107.74 mg
Iron 2.76 mg
Zinc 0.99 mg
Vitamin A 67.5 ug
Vitamin C 36.19 g
Folic acid 32.47 ug
Salt (Sodium) 1103.55 mg
Sugars 2.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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