Squid and coconuts – 55000 Recipes. Passion for food

Squid and coconut room

Room is an oriental paste. Paco Ronsero reinterprets it by making noodles with squid paste (soba), which the breakfast man makes himself on the table with a syringe, and mixes it with a clear broth of non-moto dashi, or what is the same dry bonito.

Chef: Paco Ronsero

He is the prototype of the 21st century hospitality professional: a chef and an equal manager. Technically, creative, rigorous, his performance is astounding. Clearly associated with avant-garde cuisine, he does not blush when he declares himself a fan of popular dishes such as fried eggs or chorizo ​​beans.


  • For squid
  • For rice tempura
  • 80 ml of syrup
  • 8g dashi powder
  • 400 ml of water
  • 20g sugar
  • 5g dry shiitake mushroom
  • 4 cl mirim
  • There is no motto for Dashi
  • 40 ml soy sauce
  • Sol
  • wild onion
  • parsley
  • 160 g of fresh shrimp
  • 20 g of rice powder
  • extra virgin olive oil
  • 40 ml of water
  • Sol
  • What else
  • var
  • chopped onion
  • fresh ginger
  • 125 g baby squid
  • 170 ml of coconut milk


  1. Peel the shrimp and remove the intestines.
  2. Place on a skewer lengthwise, staying straight. Reserve in the refrigerator.

Squid and coconut room

  1. Clean the squid bodies and dry them.
  2. Crush the squid in an American cup until you get a cream. Bring to a point of salt and pass through a strainer with a metal mesh. Keep cold for 2 hours. At the time of serving and fill 20cc syringes in half.


  1. Hydrate the shiitake in water for 2 hours. Strain, bring to a boil, covered with water and at the first boil add dashi powder. Cook over medium heat and strain through a sieve.
  2. With more hot broth, add the syrup, sugar, myrrh and soy sauce, all in that order.

Rice tempura

  1. Mix the tempura ingredients, minus the seaweed, in a stainless steel bowl and refrigerate.
  2. Beat the seaweed and fry in hot oil.
  3. Dough and fry the shrimp.


  1. Place in a bowl along with the fresh herbs, grated ginger and lime, chopped mushrooms and fresh onions.
  2. Heat the dashi until it reaches boiling point and serve in a very hot jug,
  3. Bring the syringes with soba and buy on the table. Pour the very hot nomoto dashi into them. The diners themselves must press the syringes to form a noodle of soba over the hot liquid.

Thanks for reading.
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