Potatoes and squid are a good pair. In this case, a classic preparation such as parmenti is chosen to give the recipe a size.
Chef: Joan Roca
Joan Roca is one of the three pillars that support this miracle called Celler de Can Roca. His specialty is salty cuisine. An educated, sensitive and discreet person, he is admired and loved by all his colleagues.
- 100g butter
- 200 g red pepper from La Vera
- 750 g of potatoes
- 250 g baby squid or octopus
- 1 tomato
- 2 tablespoons olive oil
- 2 carrots
- 2 onions
- White pepper and salt
- 10 cl liquid cream
- 10 cl olive oil
- 1 liter of mineral water
- 1 tablespoon paprika from La Vera
- 1 medium squid
- Clean the squid. Reserve the legs and fins for the sauce.
- Cut the squid into strips ½ cm long. wide approximately. Dress them with paprika.
- Using plastic wrap, form a compact cylinder by placing a few strips on top of each other and freezing so that they take up the body.
- Before serving, cut into thin slices using a chainsaw. Also, when serving, mark the squid on the grill.
For the puree
- Peel the potatoes and cook them in the oven (or in water) with the skin.
- When they become tender, remove the skin while it is hot and pass it through the food processor.
- Emulsify in a blender with olive oil and liquid cream.
- Salt and pepper.
For the frothy squid sauce
- Peel and chop the vegetables just like the squid legs.
- Stew the vegetables in a saucepan over low heat, with a little olive oil.
- When well stewed, add the squid. Cover with water. Boil for 30 minutes. Strain.
- Turn on the oil to connect it. Foam the sauce using a mixer.
- Place a hemisphere of mashed potatoes in the center of each plate.
- Cover with squid mosaic layers. Surround them with the marked squid and sauce with the squid foam emulsion.
Thanks for reading.
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