120 min
Type of dish: Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Ingredients for 5 portions
Ingredients for portions/units
Baby squid 1.0 kg
Table salt 2.0 g
Onion 0.5 kg
Frozen broad beans 0.05 kg
Frozen mushrooms 0.1 kg
Olive oil 0.15 l
Apple vinegar 0.05 l
Garlic cream 0.25 l
Sugar 0.02 kg
Table salt 5.0 g
Plain flour 0.05 kg
Parsley 20.0 g
Onion 0.25 kg
Green pepper 0.1 kg
Garlic, bulb 0.5 ud
Tomato 0.1 kg
No. 4 frozen squid 0.05 kg
Squid ink 0.013 kg
White wine 0.025 l
Plain flour 0.02 kg
Fumet 0.5 l
Table salt 0.5 g
  • Clean the squid, remove fins and set the tube and tentacles aside.
  • Slightly cut the squid’s tube with a knife, making very shallow diamond-shaped incisions, season and vacuum pack.
  • Vacuum cook; 65 ºC, 90 minutes.

For the vinaigrette:

  • Cook the beans, cool and peel.
  • Confit the mushrooms, leave to cool and chop in brunoise.
  • Chop the piquillo peppers in brunoise.
  • Chop the baby squid fins in very fine julienne to sauté and then mix with the vinaigrette.
  • Make a vinaigrette with olive oil and apple vinegar.

For the sauce:

For the garnish:

  • Confit the onion in julienne.

For decoration:

  • Make a garlic cream.
  • Soften the butter (50 g), add salt (5 g) and sugar (20 g) maintaining the creaminess of the butter. Add 50 g of the cold garlic cream, mix well. Add the flour at once (50 g) and homogenize the dough.
  • Spread the dough on a silpat giving a rounded shape (tulips) and sprinkle with sesame.
  • Cook the garlic tulips in the oven at 160 ºC.
  • Finely chop the parsley.


  • Brown the squid with the remaining juices from confiting the garlic previously.
  • Grill the squid’s tentacles.
  • Mix the vinaigrette ingredients, including the sautéed fins.
  • Arrange a few drops of squid sauce and a base of drained caramelized onion on the plate.
  • Place the squid and its tentacles on the onion.
  • Sauté with the vinaigrette garnished with beans, peppers, mushrooms and squid fins.
  • Place a garlic crisp supported by the squid to decorate and to give it height.
  • Sprinkle with parsley.
Nutritional information (1 portion)
Fiber 7.7 g
Saturates 20.41 g
Monounsaturated fatty acids 45.69 g
Polyunsaturated fatty acids 5.62 g
Cholesterol 394.8 mg
Calcium 399.18 mg
Iron 6.01 mg
Zinc 17.48 mg
Vitamin A 496.96 ug
Vitamin C 85.07 g
Folic acid 158.63 ug
Salt (Sodium) 1405.6 mg
Sugars 17.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.