{"id":6198,"date":"2019-11-20T10:33:22","date_gmt":"2019-11-20T08:33:22","guid":{"rendered":"https:\/\/www.recetasdepescadoymarisco.com\/2019\/11\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\/"},"modified":"2019-12-17T12:35:19","modified_gmt":"2019-12-17T10:35:19","slug":"baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger","status":"publish","type":"post","link":"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\/","title":{"rendered":"BABY SQUID DUMPLING IN INK SAUCE ON “CONGEE” OF CURED IBERIAN HAM AND GINGER"},"content":{"rendered":"\n

Step by step<\/strong><\/p>\n\n\n\n

Poach the vegetables until they have a golden colour, add the tomato and continue poaching. Then add the wine and, once reduced, add the soy sauce, salt and pepper and remove from the heat.<\/p>\n\n\n\n

We\nCook the rice in the Iberian ham broth for 45 minutes on a low heat and\npass it through a blender.<\/p>\n\n\n\n

We\nStir-fry the vegetables, add the bread, ink and wine, reduce and\nadd the broth. Cook for 30 minutes and put in a blinder.<\/p>\n\n\n\n

For the presentation:<\/strong><\/p>\n\n\n\n

We fill in\nthe dumplings (best with a black dumpling dough).<\/p>\n\n\n\n

Put a\nhot frying pan with a few drops of oil and place the dumpling on one side.\nOnce it is brown, cover up to half with water, cover\nand let cook for 8 minutes and remove.<\/p>\n\n\n\n

Paint the\ndish with the black sauce, put a base spoonful of “congee”,\nplace the dumpling on top and decorate with fresh ginger, chili and cilantro sprouts.<\/p>\n\n\n\n

Strengthen with a few drops of Iberian fat.<\/p>\n\n\n\n

Credits:<\/strong> La Maruja Restaurant \/\/ Chef: Pol Garc\u00eda<\/p>\n","protected":false},"excerpt":{"rendered":"

Step by step Poach the vegetables until they have a golden colour, add the tomato and continue poaching. Then add the wine and, once reduced, add the soy sauce, salt and pepper and remove from the heat. We Cook the rice in the Iberian ham broth for 45 minutes on a low heat and pass…<\/p>\n","protected":false},"author":3,"featured_media":6341,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[626,624,628,625],"tags":[],"class_list":["post-6198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2019-en","category-cephalopos","category-pereira-recipe-book","category-squids"],"acf":[],"yoast_head":"\nBABY SQUID DUMPLING IN INK SAUCE ON "CONGEE" OF CURED IBERIAN HAM AND GINGER - Recetas de Pescados y Mariscos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BABY SQUID DUMPLING IN INK SAUCE ON "CONGEE" OF CURED IBERIAN HAM AND GINGER - Recetas de Pescados y Mariscos\" \/>\n<meta property=\"og:description\" content=\"Step by step Poach the vegetables until they have a golden colour, add the tomato and continue poaching. Then add the wine and, once reduced, add the soy sauce, salt and pepper and remove from the heat. We Cook the rice in the Iberian ham broth for 45 minutes on a low heat and pass...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\/\" \/>\n<meta property=\"og:site_name\" content=\"Recetas de Pescados y Mariscos\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PescadoyMarisco\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-20T08:33:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-17T10:35:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.recetasdepescadoymarisco.com\/wp-content\/uploads\/2019\/11\/Dumpling_de_chipirones1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2304\" \/>\n\t<meta property=\"og:image:height\" content=\"1536\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Pereira Productos del Mar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pereira Productos del Mar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/\"},\"author\":{\"name\":\"Pereira Productos del Mar\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/#\\\/schema\\\/person\\\/447700be51e86e434c8f1ed47de2a0cd\"},\"headline\":\"BABY SQUID DUMPLING IN INK SAUCE ON “CONGEE” OF CURED IBERIAN HAM AND GINGER\",\"datePublished\":\"2019-11-20T08:33:22+00:00\",\"dateModified\":\"2019-12-17T10:35:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/\"},\"wordCount\":188,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/Dumpling_de_chipirones1.jpeg\",\"articleSection\":[\"2019\",\"Cephalopos\",\"Pereira recipe book\",\"Squids\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/\",\"url\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/baby-squid-dumpling-in-ink-sauce-on-congee-of-cured-iberian-ham-and-ginger\\\/\",\"name\":\"BABY SQUID DUMPLING IN INK SAUCE ON \\\"CONGEE\\\" OF CURED IBERIAN HAM AND GINGER - 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