Smoked squid and purple onion from Zalla

For the squid:

• Clean the squid and season.
• Fillet and lightly brown the garlic in a frying pan.
• Place the squid with the garlic in a vacuum bag, applying full vacuum.
• Cook in a Roner or steam oven at 65 ºC for 5 minutes.
• Remove and cool quickly.

For the purple onion from Zalla spiced jam:

• Chop the onion into julienne and sauté.
• Add the wine, apple vinegar, cinnamon stick, peppercorns, cloves, thyme, sugar and grated ginger to a pan.
• Reduce to a third and strain.
• Add this reduction to the poached onion and bring to the boil.
• Cool and place in a vacuum bag and pack under full vacuum.

For the black mashed potato base:

• Bake the potatoes with the skin on slightly greased, seasoned and wrapped in aluminium foil.
• Make a squid ink sauce á la carte.
• Peel the potatoes and mash to a purée by mixing them with the black sauce.

For the decoration:

• Select a few chives and a few microsprouts.

SET UP

• Take the squid out of the bag and place them on a grill.
• Heat the mashed potato and place some bases on the tray.
• Heat the onion jam.
• Place the squid on the mashed potato bases with onion jam buttons on top.
• Decorate with the chives and microsprouts.