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Squid rice

by Rui Paula
Casa de Chá da Boa Nova, Portugal
 

To me, cooking is basically everything. It is happiness, joy, work – a ton of work – dedication and passion.

Squid rice

  • STARTER
    4 PERS.
  • timing
    1H30
  • preparation time
  • Cooking time
    1H30

INGREDIENTS

SQUID FOAM
1cl olive oil
½ leek
½ garlic clove
2 onions
1 bay leaf
150g white mushrooms
10g tomato
Parsley, to taste
75ml white wine
1kg squid trimmings
1g white peppercorns
5g/L lecithin
½ carrot
Salt, to taste
Brandy, to taste
Tabasco, to taste

WHITE AND BLACK PUFFED RICE
25g Carnaroli rice / squid ink Risotto
500ml water
Salt, to taste
500ml oil

SQUID TENTACLES
1cl olive oil Salt, to taste
5 squid tentacles

WHITE AND BLACK SQUID MOUSSE
140g white squid mousse (pass 3 times through the paco-jet)
50g black squid mousse (20g squid ink and pass 3 times through paco-jet)
10g squid ink
1 tbsp water
Salt, to taste

SQUID SAUCE
2 crushed tomatoes
1 half-moon red onions
2 half-moon shallots
1 bay leaf
1 parsley stalks
1 bottle Burgundy red wine
Black peppercorns, to taste
5g ginger
500ml squid stock
500g squid trimmings
2 dried tomatoes
Salt, to taste
100g white mushrooms

SQUID STEW
2 tomatoes, brunoised
1 red onion, finely chopped
2 shallots, finely chopped
1 bay leaf
1 parsley stalks
1 bottle Burgundy red wine
Finely chopped chives, to taste
Black pepper, to taste
5g ginger
100g squid stock
500g squid, brunoised
1 dried tomato, brunoised
Salt, to taste
 

RECIPE DEVELOPMENT

1 — SQUID FOAM
Peel and wash all the vegetables. Chop roughly. In a pan add the pepper, parsley, bay leaf, onion, garlic, leek and carrot. Drizzle with olive oil. Sweat. Refresh with the wine. Add the tomato. Add the squid and leave it for 10 minutes on low heat. Add water until covered and leave at low heat for 40 minutes. Strain and season with the rest of the ingredients.

2 — WHITE AND BLACK PUFFED RICE
Cook the rice in separate pans, cover with water for 30 minutes. Strain, rinse in cold water. Spread in a Silpat and dehydrate for 12 hours. Deep fry at 200°C (392°F) to puff.

3 — SQUID TENTACLES
Clean the squid tentacles and cook in boiling salted water for 10 minutes. Cool them down. Sauté with a drizzle of olive oil.

4 — WHITE AND BLACK SQUID MOUSSE
Clean the Azores squid very well, removing all the transparent skin, cut it into dice, add in a paco-jet container and deep freeze. Blend the squid in the paco-jet 3 times (deep freeze between blendings). Blend 100g of squid mousse with the squid ink and spread in a Silpat. Pass a dented ruler. Deep freeze. Blend 240g of squid mousse with the water and spread on top of the black stripes. Cover with film, add a Silpat and a tray on top and cook in a steam oven at 71°C (160°F) for 11 minutes.

5 — SQUID SAUCE
Sweat the vegetables. Add the squid trimmings. Refresh with the wine. Add the rest of the ingredients and leave it on low heat for 6 hours. Strain and let it reduce a bit more until desired consistency.

6 — SQUID STEW
Sweat the shallot with the onion, parsley and dry tomato. Add the fresh tomato and the squid. Add the wine. Add the rest of the ingredients and let it stew. When the squid gets very soft remove from the heat and season.

SERVING INSTRUCTIONS
Place the squid in the centre of the dish. Add sauce, foam and puffed rice on the side of the squid.
 

The smoothness and crispy elements on the plate combine with the same elements in the champagne. This pairing brings out both traditional flavours and the excitement of something new.
Krug Grande Cuvée
Krug Grande Cuvée
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