SQUID SEQUENCE

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MALAGA-STYLE GAZPACHUELO WITH ORANGE BLOSSOM AND MOTRIL’S SHRIMPS BROTH
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Ingredients:

· Squid
· Water
· Onion
· Ginger
· Chilli or a spicy pepper
· Squid ink
· Tomato
· Herbs
· Agar
· Salt
· Brandy

9 secuencia de un calamar

Iván Mateo, Espacio IME | Motril

 

PREPARATION

Step 1. Clean the squid and cut it into small squares to sear it and finish it on the grill or in the oven.

Step 2. With the fins and tentacles, make a paste in the Thermomix, spread it on a Silpat and create a crispy texture that will dry for 12h at 80 degrees Celsius in the oven.

 

For the squid consommé

Step 3. Sauté the squid with a previously burnt onion, add fresh ginger and a touch of chilli or spicy peppers, cover it with water and let it cook halfway, then strain it and let it reduce by half.

 

For the squid ink purée

Step 4. Sauté the onion, garlic, ginger, tomato concassé. Flambé with Brandy and lastly, add the squid ink.

 

For the herbs gel

Step 5. Blanch fresh herbs and then blend them with mineral water, a pinch of salt and agar, let it jellify in the cold chamber and blend it until obtaining a fine gel.

 

 

 

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