Stuffed Mediterranean Squid in Ink Sauce
- 4 squid, 14 ounces (400 g) each
- fleur de sel
- Espelette chilli powder
- extra-virgin olive oil
- 1 lemon
- 3 1/2 ounces crushed tomatoes (100 g)
- 3 1/2 ounces rice (100 g)
- 3 1/2 ounces Swiss chard greens (100 g)
- 3 1/2 ounces spinach (100 g)
- 1 egg
- 2 1/2 ounces parmesan, grated (70 g)
- 3 wedges oven-dried tomatoes
- 2 Del Piquillo pimentos, cooked
- 1 clove garlic
- 1/4 bunch flat-leaf parsley
- 1/2 bunch chervil
- 1/4 bunch basil
- 1/4 bunch marjoram
- 3 1/2 tablespoons olive oil (5 cl)
- fleur de sel
- 5 1/4 ounces squid (150 g)
- 7 ounces white onions (200 g)
- 3 1/2 ounces carrots (100 g)
- 5 ounces very ripe tomatoes (143 g)
- 3 cloves garlic
- 1 3/4 ounces celeriac (50 g)
- 1 sprig thyme
- 1/2 bay leaf
- 1 ribbon dried orange rind
- 1 ribbon dried lemon rind
- 1/2 cup dry white wine (10 cl)
- 1 3/4 ounces lobster stock (50 g)
- parsley stems
- basil stems
- Jabugo ham trimmings
Step 1: Squid
Clean and skin the squid. Separate the head from the body and remove the intestines, paying special attention to the ink pouch. When the pouch is removed, hold it over a fine-meshed chinois placed on top of a stainless steel bowl. Puncture the pouch and strain the ink into the bowl. Refrigerate.
Rinse the squid under cold running water. Separate the tentacles from the body.
Remove the tentacles and cut into 2 inch long sections. Reserve to be braised with the stuffed squid later.
Step 2: Stuffing
Peel the garlic cloves and reduce to a puree.
Cook the rice for 8 minutes, cool under cold running water, and drain through a colander.
Remove the leaves from the Swiss chard and spinach stalks. Wash and dry them.
Fill a pan with 1 1/4 inches (3 cm) of salt water and bring to a boil. Plunge the Swiss chard and spinach into the water, and cook for 1 minute. Drain and shock cool, then press down to eliminate as much water as possible. Chop coarsely with a knife.
Wash, stalk, and dry the herbs. Coarsely chop all of them, except the marjoram, with a knife. Refrigerate.
Dice the confit tomato and pimientos into a salpicon.
Combine the Swiss chard greens, the tomato and pimiento salpicons, the cooked rice, egg, parmesan, coarsely chopped herbs, crushed garlic, and olive oil in a mixing bowl. Continue mixing this stuffing until it is nice and even, and season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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