Grilled squid with hot dressing

• Clean the squid, remove fins and set the tube and tentacles aside.
• Slightly cut the squid’s tube with a knife, making very shallow diamond-shaped incisions, season and vacuum pack.
• Vacuum cook; 65 ºC, 90 minutes.

For the vinaigrette:

• Cook the beans, cool and peel.
• Confit the mushrooms, leave to cool and chop in brunoise.
• Chop the piquillo peppers in brunoise.
• Chop the baby squid fins in very fine julienne to sauté and then mix with the vinaigrette.
• Make a vinaigrette with olive oil and apple vinegar.

For the sauce:

• Make a black sauce.

For the garnish:

• Confit the onion in julienne.

For decoration:

• Make a garlic cream.
• Soften the butter (50 g), add salt (5 g) and sugar (20 g) maintaining the creaminess of the butter. Add 50 g of the cold garlic cream, mix well. Add the flour at once (50 g) and homogenize the dough.
• Spread the dough on a silpat giving a rounded shape (tulips) and sprinkle with sesame.
• Cook the garlic tulips in the oven at 160 ºC.
• Finely chop the parsley.

ASSEMBLY

• Brown the squid with the remaining juices from confiting the garlic previously.
• Grill the squid’s tentacles.
• Mix the vinaigrette ingredients, including the sautéed fins.
• Arrange a few drops of squid sauce and a base of drained caramelized onion on the plate.
• Place the squid and its tentacles on the onion.
• Sauté with the vinaigrette garnished with beans, peppers, mushrooms and squid fins.
• Place a garlic crisp supported by the squid to decorate and to give it height.
• Sprinkle with parsley.