Stewed squids in a sauce made with their own ink

For the squid:

• Arrange the squid in the shape of a rose covering the vegetables (if necessary make two layers). Add salt.
• Cover the pan and place it on the heat. Let the squid ‘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 vegetable and the resulting liquid.

For the sauce:

• Add the ink dissolved in wine to the vegetables and the remaining juices, letting it boil until it loses the wine flavour.
• 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:

• Cook the rice in abundant boiling water, drain and blend in the turmix until you get a paste, spread on to baking paper as thin as possible and dry in the oven at 120 ºC for 30 minutes.
• Chop the rice paste and fry in olive oil.

For the decoration:

• Make ground parsley.  
• Make a julienne fried leek.  

SET UP

• Place the rice on the base of the tray and on top the squid.
• Pour sauce over the squid and sprinkle over the fried leek and the ground parsley.