LUNCH squids croquettes

For the stewed baby squid:

• Clean and fill the squid with tentacles and legs.
• Cut the vegetables for seasoning (onion into julienne, sliced garlic, carrot into half moons and green pepper into rings).
• Put the vegetables in a container with a few drops of intense olive oil and a little salt. Stir everything together and place the squid in the shape of a rose on top of the vegetables, covering them all. Add salt to the squid, cover and place on the heat. Let the squids close and then mix them with the vegetables and let them cook in their own juice until they are soft.
• Once they are cooked, separate the squids from the vegetables and finely chop.
• For the black sauce: dissolve the ink in wine and add it to the vegetables, leaving it to boil until it loses the taste of wine.
• Blend the sauce using a turmix and then strain.

For the bechamel sauce:

• Melt the butter and add the flour immediately, mix both ingredients well and bring to the boil. Turn off the heat and leave to cool for a couple of minutes. Gradually add the hot milk, mixing well. Turn on the heat, bring to the boil and season.
• Colour the bechamel with the black sauce and garnish with the chopped squid.
• Pour onto a greased plate and leave to cool.

SET UP

• Make the croquettes and cover in breadcrumbs.
• Fry the croquettes in plenty of oil so they float and take them out onto absorbent.