One of the biggest reasons to travel and explore the Basque Country, famous and diverse gastronomy. based on wide variety of materials Coming both from the Cantabrian Sea (fish and shellfish) and internally (vegetables, grains, meat…), this cuisine has outstanding gastronomic schools, home to great chefs. In fact, the Basque Country is the second most Michelin-starred region of the Iberian Peninsula.
Among the different dishes that make up the Basque cuisine baby squid, one of their banners used in countless recipes. Where the seafood dinner is, baby squid in ink they are a delicacy for the palate, even if artisanally caught with a hook, as these little squids are tastier and have a better texture. However, it is more difficult to obtain and its prices in the fish market are higher.
While it’s true that the quality of the product is important, it will be the recipe and the hand of the cook that really makes the difference when preparing a dish of baby squid in ink. To help you achieve a spectacular result and surprise your most demanding guests, here are the following: Here are the steps to follow to make this dish.
Ingredients for 5 servings
- Baby squid 1.5 kg
- onion 1kg
- Pear tomatoes 200 gr
- Bread 275 g
- parsley 50g
- Intensive olive oil 0.5 l
- green pepper 300 g
- baby squid ink 10 g
- Rice with smoked rice 150 gr
detailing
We will start cooking this dish by putting the seasoning vegetables in a bowl with some olive oil and a pinch of salt. We sort everything out well and add the cuttlefish, which covers all the vegetables, and add salt. Close the lid of the pot and cook on low heat.
After closing the mouth of the cuttlefish, let’s mix it with vegetables and boil it in its own juice until soft. After cooking, we separate the juvenile squid from the vegetables and liquid.
For make the sauceWe add melted squids to the wine on top of the broth, vegetables and baby squid stew and let it boil until the wine loses its taste. Then we add the smoked bread to cover it and the toasted bread to cook it. Finally, we pass the sauce through the blender and turn it into a ‘chino’.
Now all we have to do is add the sauce to the baby squid and simmer for a few minutes until it reaches the salt point and thickens.
For Garrison We will boil the pilaf with rice and put the parsley on it as an ornament. We plate it and all that’s left is to enjoy our creation.
Source: Informacion
