Squid stewed in their own ink

For this recipe, the following elaborations are needed:

• Preparing fish
• Prepare a fumet
• Prepare pilaf rice as a garnish.

For the squid:

• Chop the onion into julienne strips, the carrot into half-moons and the green pepper into rings.
• Place the vegetables with some oil and salt in an adequate pan. It has to be low and wide.
• Place the squid in a rose shape, covering all the vegetables (make two layers if necessary). Add salt to the squid.
• Cover the pan and place it on the hob. Let the squid close and then mix them with the vegetables. Let them stew in their own juice until they are soft.
• Once they are cooked, separate the squid from the vegetables and the resulting liquid.
• Put the vegetables and the resulting juices into another pan and add the ink diluted in wine. Allow to boil until the wine evaporates.
• Once evaporated blend the sauce with the turmix and the chinese colander, add salt and bind with cornstarch diluted in cold water. Add the sauce to the squid and let boil for 5 minutes.

SET UP

• Plate up the squid and serve with the moulded rice pilaf.