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: O Eirado da Leña Restaurant // Chef: Iñaki Bretal