Stuffed peppers with squid in its own ink

For the stew and black sauce of the squid:

• Wash the pepper, peel the onion and garlic and cut all the vegetables into julienne to make a sauce.
• Clean the squid.
• Stew the squid together with the vegetables.
• Once cooked, separate the squid from the vegetables.
• Add squid ink to the stewed vegetables.
• Leave to cook for a few minutes and add fumet if necessary.
• Blend and strain to obtain a fine sauce.
• Season and set aside.

For the stuffed peppers:

• Chop the squid and bind them with a 110 roux bechamel.
• Season and leave to cool in a container covered with film to prevent it from drying out.
• Fry the peppers and cool them in cold water with ice to facilitate the removal of their skin.
• Cut the peppers to remove the seeds and make them easier to stuff, (keep the stalk).
• Stuff and set aside.

SET UP

• Place the peppers on a tray, cover with aluminium foil and heat in the oven at 180 ºC.
• Plate up the peppers with the hot sauce.
• You can decorate the dish with sprouts, shoots, fish roe etc.