SQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA

Imprímela
2019CephaloposPereira recipe book
Cocido, Frito, Rehogar
De: Cocina de Abordo
Dificultad Alta

Ingredients:

  • 600 gr squid

For the tempura:

  • 250 gr chickpea flour
  • 160 gr potato starch
  • 7 gr baking powder
  • 400 ml cold water

For the squid ink wafer:

  • 50 gr Bomba rice
  • 350 gr fish stock
  • 20 gr squid ink
  • 1 tablespoon salt

Codium seaweed mayonnaise:

  • 100 gr codium seaweed
  • 1 egg
  • 100 ml olive oil
  • 1 tablespoon salt
  • 1 tablespoon vinegar

Textured garlic Sauce:

  • 500 ml Extra Virgin Olive Oil
  • 2 heads of garlic
  • 20 gr of parsley
  • 2 bay leaves
  • 10gr of Glicemul

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Step by step:

First make the rice crunch . Put everything on a low heat for 40 minutes, stretch it on greaseproof paper and put it in a dryer for 2 days. Fry in olive oil and reserve.

Make a traditional Ajada garlic sauce, with Extra Virgin Olive Oil, garlic, parsley and bay leaf. Strain and add Glicemul to add texture.

Dry the codium seaweed in the oven all night, grind the next day and make a traditional mayonnaise to which we add the dry codium powder.

Mix the ingredients for the tempura and let stand for a few minutes.

Clean and cut the squid, pass them through the tempura and fry them.

Place a piece of the crisp rice wafer and place the elements on top.

Top with seaweed (codium, white, green and red tosaka).

Credits: Chef: Iñaki Bretal

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