Preheat the oven at: 100° C (210° F)
Preparation time: 20 minutes
Cooking time: 5 hours - 90 + 90 minutes (oven)
- Wash the squid and set aside in a colander. Remove the ink and combine with a drop of water.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
In collaboration with ICEX, the Spanish Secretariat of State for Trade and Tourism and the Ministry of the Economy
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.
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