Stewed squid in their own ink

For the squid:

• Place the seasoned vegetables in a suitable pan with a little olive oil and a little salt. Stir everything together and add the squid, covering the vegetables (if necessary make two layers). Add salt to the squid, cover the pan and place it on the heat.
• Allow the squid to ‘close’, mix them with the vegetables and let them stew in their own juice until they are soft.
• Once cooked separate the squid from the vegetables and the resulting liquid.
• Set the squid aside.

For the sauce:

• Add the ink dissolved in wine to the vegetables and the remaining juices, bring to the boil until it loses the wine flavor.
• Add fumet and toasted bread to bind. Boil everything together.
• Pass the sauce through the turmix and strain.  
• Add the sauce to the squid, boil for a few minutes, add salt and check the thickness.

For the garnishing:

• Prepare a pilaf rice with fumet.  

For the decoration:

• Make ground parsley.  

SET UP

• Plate up 3 or 4 squid per serving depending on their size.
• Shape the rice with a hoop.
• Finally, decorate the rice with some tentacles of the sautéed squid or a flower and sprinkle with some parsley.