It's not your typical calamari in black ink.

People :

4

Preparation time :

30 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 600 gr. small squid 
  • 200 gr. canned sweet corn( boiled)
  • 1 small Bag of squid ink
  • 2 small bunches of Pak Choi
  • 4 Mini corn cobs
  • 4 c / s 0.4 oil
  • 30 gr. of popcorn
  • Maldon Salt
  • Saffron thread
  • 100ml of sunflower oil
  • Water
Preparation
  1. Clean the squid by removing the skin on the outside and gutting the inside, cut them in half and with the help of a knife make a crosses on the outside.
  2. Boil the corn in salted water. Once cooked put it through a  blender and then pass through the sieve to obtain a fine-textured cream.
  3. Fry the popcorn in a covered pan with the sunflower oil and saffron. Salt after draining.
  4. Place the ink with a little water in a saucepan and let it reduce until lightly blended.
  5. Place the mini ear of corns underneath the grill or fry until lightly browned.

Assembling the dish:

  1. Sauté the Pak Choi leaves in a pan with some  of the 0.4 oil. The Pak Choi must be crisp.
  2. Fry the squid in a very hot pan, until just cooked.
  3. Arrange the hot grits on the bottom of the plate, then place the  squid on top with a bead of ink, the leaves of Pak Choi, the mini ears of corn, the popcorn, and finally the Maldon salt.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Media