Wood Fire Baby Squid
INGREDIENTS
Aji salsa
• 300g tomato, diced small
• 100g shallots, diced small
• 20g coriander, finely chopped • 5g long red chillies, diced small • 2g habanero, diced small • 3g jalapeno, diced small
• 150g tomato water
• 30g white wine vinegar
• 10g lemon juice
• 3g salt
• 2g black pepper
• 10g olive oil
Marinated baby squid
• 500g baby squid, cleaned
• 132g garlic, peeled
• 200g flat parsley
• 400g sunflower seed oil
• 10g sea salt flakes
Black garlic mole
• 300g black garlic
• 55g sunflower seeds
• 50g sesame seeds
• 30g garlic, peeled
• 500g brown onions
• 170g whole almonds, blanched • 60g chipotle peppers
• 150g dark chocolate
• 100g lemon juice
• 500g water
• 25g sea salt flakes
• 2tbs squid ink
Patacon (plantain cracker)
• 3 plantain (green)
• 600ml sunflower oil
METHOD
1. For the aji salsa, grate 400g tomato, pass through a fine sieve, discard seeds and skin. In a separate bowl mix the rest of the ingredients then add the tomato water, adjust seasoning so it is sour and a bit spicy.
2. For the marinated baby squid, ensure the squid is properly cleaned. Put marinade ingredients in a food processor until smooth. Remove and mix with the squid.
3. For the black garlic mole, roast almonds, sunflower seeds and sesame in the oven at 160C until dark brown. Slice brown onions and garlic, sweat down to tender without colour. Add chipotle peppers and black garlic, cook for five minutes then add chocolate until melted. Transfer all the ingredients to a thermomix and blitz until a fine puree. Season with sea salt, transfer to a plastic container and cover with baking paper. 4. For the patacon, heat oil to 120C. Meanwhile, peel the plantain and cut into five pieces around 6cm long to obtain equal cylinder shapes, then blanch in the oil for five minutes until the plantain are quite soft to the touch. Do not cook all the way through. Remove from the oil and set aside. While the cylinders are warm, press until flat as possible, possibly using a rolling pin, set aside.
5. To assemble, fry the patacon until crispy, set aside. Meanwhile, chargrill the baby squid for three minutes, depending on size. To serve, spread some of the black garlic mole on one patacon. Put one or two pieces of squid on top, then dress with aji salsa. This recipe makes 15 portions, you will definitely want to eat more than one!