SAUTÉED SQUID, PATTY PAN SQUASH AND ROMANESCO WITH TAMARIND

Imprímela
2019CephaloposPereira recipe bookSquids
Cocido, Horno, Saltear, Pochar, Hervir
De: Cocina de Abordo
Dificultad Alta
Sin lactosa, Sin huevo

Ingredients:

  • 4 squid
  • 12 “patisson”, “bonetera” or “pattypan” squash
  • 12 heads of Romanesco cabbage
  • 60g Tamarind paste
  • The juice of 2 whole lemons
  • 10g Espelette paprika
  • 15g honey
  • 1 garlic
  • 1 bouquet of aromatic herbs “Bouquet Garni”
  • 1/2 parsley
  • 20ml olive oil
  • 1 white onion, diced
  • 10g salt
  • 10g pepper
  • 20g lamb’s lettuce leaves

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Step by step

For the squid:

Cut the squid tubes into thin, elongated strips. Sauté with olive oil, garlic, salt, pepper and parsley. Finish with the juice of two whole lemons.

For Patty Pan squash:

Bleach the squash and drain. Mix the tamarind paste with honey, Espelette paprika and lemon juice and stuff the pumpkins.

Bake at 180° C for 10 minutes.

For the Romanesco:

Bleach the romanesco, then brown it with salt, pepper and garlic.

For the sauce:

In a frying pan, melt the onions with the squid tentacles and the tamarind paste. Add a little water from the frying pan to whiten the vegetables. Add sweet soy sauce and slow simmer for 15 minutes. Sauté the sauce on a sieve. Add honey, salt and pepper to taste.

For the presentation:

Cover the dish with the sauce. Place the Romanesco and the squash alternately in a circle. Put the sautéed squid in the centre and Patisson pumpkins around Put the sautéed squid in the centre and decorate with lamb’s lettuce leaves and a pinch of Espelette paprika.

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