Flavors of SpainOven temperature: 100° C (200° F)
Preparation time: 20 minutes
Cooking time: About 3 hours

1. Wash the squid and set aside in a colander. Remove the ink and combine with a drop of water.
2. Crush the ink onto a piece of parchment paper and place in a 100° C (210° F) oven for 1 to 1 1/2 hours. Once dried, combine with the two kinds of olive oil and set aside.
3. Cut the onions into small dice and poach over low heat for three hours. Gradually add the cornstarch blended with the water. Boil for 5 minutes to create a thick onion velouté.
4. Spread the onion velouté in a thin layer on a “Sil-pat” sheet and dry in a 100° C (210° F) for 90 minutes. Remove from the oven, cut into triangles and fry in olive oil. Shape as desired while still hot. Set aside.

For the onion and Parmesan cheese soup

1. Wash the half leg of chicken. Peel and halve the onions. Place everything into 2 liters (8 cups) cold water and simmer for 3 hours.
2. Remove the chicken and blend the onions and stock. Measure out 1 liter (4 cups), blend with the Parmesan cheese and strain. Bring to a boil and add the cornstarch combined with a little water. Simmer for 3 minutes and strain again. Place in a siphon bottle.

Presentation

1. Cut up the squid. Heat the squid ink oil to 90° C (195° F), add the squid and leave in the oil for 1 minute.
2. Divide the squid among deep serving dishes, add the Parmesan and onion soup foam and top with a slice of onion “bread.” Garnish with Chinese chives cut into 3 cm (1”) lengths, or green onion stalks.

For a traditional pairing with the calamari choose a Txakoli (Txakoli Txomin Etxaniz, Ameztoi) with herbaceous flavors and notes of apple. Its acidity makes a nice contrast with the calamari.