***** CODE PUB = PUB_B *****
Marinated Squid with Onion Soup and Parmesan Recipe
Marinated Squid with Onion Soup and Parmesan
Pedro Subijana
Pedro Subijana
Flavors of Spain
Total time: more than 2 hours
Oven temperature: 100° C (200° F)
Preparation time: 20 minutes
Cooking time: About 3 hours
Difficulty: Difficult
Ingredients for 4 servings
- 4 chipiloua-type Squid, about 12 cm (5 inches)
- 100 g (6 tbsp.) mild olive oil
- 100 g (6 tbsp.) extra virgin olive oil
- Half a bunch of Chinese chives
For the onion bread
- 2 small organic onions
- 100 ml (6 tbsp.) water
- 25 g (1/4 cup) cornstarch
For the onion and Parmesan soup
- 3 nice organic Onions
- Half a chicken leg
- 100 g (3 1/2 oz.) Parmigiano Reggiano (parmesan)
- 7 g (1 tbsp.) cornstarch
  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.


  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.
More recipe ideas
In collaboration with ICEX, the Spanish Secretariat of State for Trade and Tourism and the Ministry of the Economy
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****
***** CODE PUB = PUB_G *****