Step by step
For the stuffing:
Cut onions, mushrooms and squid tentacles into small cubes and sauté in the frying pan with olive oil for 5 minutes. Reserve.
Deglaze the pan with water and reserve the liquid.
Beat the black beans, salt, pepper, garlic, coriander, parsley and egg yolk until a thick paste is obtained. We fill the bodies of the squid with this paste.
Melt the butter and olive oil in a frying pan and brown the stuffed squid for about 5 minutes. Roast in the oven at 180º C for five more minutes.
For the vegetables:
Boil the cut carrots, beets and cauliflower for 5 minutes. Sauté with the mushrooms and garlic.
For the sauce:
Wash the Hibiscus sheets and cook in deglaze broth and reserve.
Add sweet soy sauce and simmer for 20 minutes. We pass the sauce through a chinois.
For the presentation:
Paint a half-moon with the sauce. Cut the stuffed squid into slices and place them on top. Make a nest of red beans in the middle and place the vegetables next to it. Sprinkle with paprika.