Sandwich with squid with aioli from the ink – 55000 Recipes. Passion for food


Squid sandwich with aioli from the ink

Malaga-born Raquel Garcia, of the Benahavis (Malaga) Hospitality School, winner of the IV edition of the competition for author of Bocadillos in Fripan in Madrid Fusion 2017 # amf17 with this traditional and traditional squid sandwich recipe


  • Squid
  • For black aioli and saffron
  • 1 egg
  • A small packet of ground saffron
  • cs sol
  • Juice of half a lemon
  • 25 ml of sea water
  • Half a clove of black garlic
  • For the seaweed salad
  • A mixture of algae
  • Squeeze out the sesame oil
  • 1 hot pepper, chopped
  • 5 g grated ginger
  • Half grated citronella
  • Spray rice vinegar
  • sesame
  • Half a cucumber
  • For the crispy fried onions
  • Onions
  • Flour cs
  • For the kumato tomato
  • Kumat tomato
  • TPT for 500g (30 ml soy sauce, 220 gr honey, EVOO, thyme)
  • To decorate
  • Pakchoi, Loloroso
  • Glass burger bread


For the hamburger

  1. Put everything in the thermomix and mash until you get a dough, if it is a little combined, add shrimp tails to facilitate gluing.
  2. Shape and freeze for about 20 minutes.
  3. We subtract and mark the minutes on each side.

For aioles

  1. We start with the preparation of normal egg ayols, but before that we poured saffron into the sea water.

For the salad

  1. We hydrate the seaweed or if they are hydrated, we go to season them with all the ingredients, cut into small juliennes or grated.
  2. We booked.

For the crispy fried onions

  1. Put EVOO on low heat while cutting onions and go through salt and flour and fry slowly until crispy, drain the butter.

For the kumato tomato

  1. Put the sliced ​​skinless tomato in the marinade and pack, leave for about 15 minutes (osmosis process).
  2. Then remove, drain and dry a little in the oven at 160ºC-170ºC.

For decoration and accompaniment

  1. Fry the patchouli leaves in peanut butter.
  2. We put like chips. Effectively, they will taste like the sea.


  1. We will heat the Burger Cristal bread.
  2. Put a little aioli on each side, then some loloroso leaves, seaweed salad, tomato kumato, crispy onion and burger, again crispy onion, kumato, seaweed salad, loloroso and close with aiola bread.
  3. Serve with chips pack.


  1. We present on the rock slab, with a little moss, reminiscent of algae and some scattered starfish.
  2. In one corner the hamburger is wrapped in paper, and in the other – the chips pakchoi.


Now is your time.
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