Squid stewed in their own ink with rice pilaf and salad

For the squid:

• Put the vegetables in an adequate sized pan with some olive oil and salt. Stir and place the squid on top, covering all the vegetables (make layers if desired). Add salt to the squid, cover the pan and place it on the heat.
• Let the squid close and then mix them with the vegetables. Let them stew in their own juice until tender.
• Once cooked, separate the squid from the vegetables and the resulting liquid. Set the squid aside.

For the sauce:

• Add the ink diluted in wine to the vegetables and the stew juices. Let boil until the wine reduces.
• Blend the sauce in the turmix and the Chinese colander.
• Add the sauce to the squid, allow to boil for some minutes and adjust the salt and thickness.

For the garnish:

• Pilaf rice
• Prepare a salad bouquetiere with oakleaf lettuce, curly endive, red chicory, cherry tomatoes and spring onion cut into rings. Season with a French vinaigrette.

For the decoration:

• Ground Parsley

ASSEMBLY

• Plate up the salad and season. 
• Give shape to the rice with a ring.
• Place 3 or 4 squid per portion depending on the size.
• Place some sautéed squid tentacles on top of the rice to decorate and sprinkle with some ground parsley.