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

Imprímela
2019CephaloposPereira recipe bookSquids
Cocido, Frito, Rehogar
De: Cocina de Abordo
Dificultad Alta
Sin lactosa

Ingredients:

  • 600 gr squid

For tempura:

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

For the squid ink wafer:

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

Codium seaweed:

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

Textured garlic:

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

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