Scrambled eggs with squid and mushrooms

For the squid:

• Clean the green pepper, peel the onion and the garlic and cut all vegetables into julienne strips.
• Clean the squid and cook together with the vegetables.
• Once cooked, separate the squid from the vegetables and dice.
• Place the vegetables to one side to use for the sauce.

For the sauce:

• Add the squid’s ink to the stewed vegetables.
• Allow to cook for a few minutes, then blend and strain in order to get a fine sauce.
• Season.

For the garrison:

• Cut the green pepper and the onion into brunoise and fry to soften in olive oil.
• Dice the mushrooms and set aside.
• Remove the crust from the sliced bread, cut it into triangles and fry. Set aside on a tray with kitchen paper to soak up any excess fat.

SET UP

• Place the softened onion and green pepper in a pan.
• Add the squid, the diced mushrooms and sauté.
• Crack the eggs into a bowl and beat with the help of a whisk.
• Add the eggs to the pan and stir with a spatula (it must be creamy). Season.
• Place the scrambled eggs on the plate and a drop of black sauce next to it.
• Decorate with a fried bread triangles and sprinkle with some chopped parsley.

Notes:

• It can be served with squid noodles sautéed in oil.