120 min
Type of dish: Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Celery
Celery
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
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
Garlic cream 0.25 l
Sugar 0.02 kg
Table salt 5.0 g
Txuri flour (R) 0.05 kg
Parsley 20.0 g
Onion 0.25 kg
Garlic 0.5 ud
Tomato 0.1 kg
No. 4 frozen squid 0.05 kg
Squid ink 0.013 kg
White wine 0.025 l
Txuri flour (R) 0.02 kg
Fumet 0.5 l
Table salt 0.5 g
Elaboration
  • 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.

ASSEMBLY

  • 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 7.98 g
Saturates 20.61 g
Monounsaturated fatty acids 45.75 g
Polyunsaturated fatty acids 5.91 g
Cholesterol 528.0 mg
Calcium 464.79 mg
Iron 6.91 mg
Zinc 24.7 mg
Vitamin A 540.25 ug
Vitamin C 93.3 g
Folic acid 165.57 ug
Salt (Sodium) 1785.44 mg
Sugars 17.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.