For the Fish Fumet
- 100g garlic
- 100g onion
- 80g white celery
- 20g extra virgin olive oil
- 100g Barbazul white wine
- 5kg rough fish bones
- 11L water
- Poach the vegetables (garlic, onion and celery) in the olive oil for 20 minutes, without allowing them to brown.
- Add the wine and allow to reduce for 3 minutes.
- Rinse the fish bones in cold water and then add to the pot of vegetables.
- Add the water to the pot and simmer without bringing to the boil for 40 minutes. Then set aside and strain.
For the Coñeta (Shore Crab) Stock
- 35g garlic
- 50g onion
- 300g white celery
- 60g leek
- extra virgin olive oil
- 200g oloroso wine
- 6L fish fumet (from above)
- 2.5kg coñeta (shore crab)
- 1 bunch parsley
- Cut the vegetables in julienne strips and let it brown in a pan with a dash of olive oil over a low heat for 20 minutes.
- Once browned, add the oloroso wine and reduce it for 5 minutes.
- Once the wine is reduced, add the coñeta and stir.
- Add the cold fumet and cook the coñetas over low heat without bringing it to boil for 25 minutes.
- Drain the coñetas and crush, then place back into the stock slong with the parsley and allow to infuse for 10 minutes. After infusion, strain the stock and set aside
For the Stuffed Ravioli
- 500g onion
- 75g green pepper
- 350g squid
- 100g tomato purée
- 100g Fino Rama wine
- 1kg coñeta stock (from above)
- 4 sheets of gelatin
- Chop the pepper and the onion into brunoise and poach with a dash of olive oil until soft.
- Add the wine and allow to reduce.
- Add the tomato purée and then add in the squid.
- Once the quid is cooked, add the coñeta stock and reduce to give the required texture.
- Blend the mixture and then pass through a sieve.
- Add 2 sheets of gelatin per liter of liquid.
- Place the mixture into small semi-sphere moulds and freeze.
For the Cuttlefish Ravioli
- 3 cuttlefish
- Stuffed ravioli (from above)
- Clean the 3 cuttlefishes entirely (head, inner parts, mantle…)
- With the body, square it and place it on top of one another, building up a slab. It’s important they are correctly placed to bind them well when frozen.
- Once the slab is built, freeze.
- Finely cut the frozen squid to create sashimi pieces. Place it on waxed paper and paint the squid slides with oil.
- To prepare the ravioli, place on each squid sashimi a frozen stuffed tablet and then wrap the tablet with the squid without allowing protrusion.
- Keep frozen until service.
For the Chips Stew with Cuttlefish
- 150g onion
- 70g red pepper
- 70g green pepper
- 40g garlic
- 15g tomato purée
- 140g squid
- 70g extra virgin olive oil
- 50g fino coquiniero wine
- 50g oloroso wine
- 100g cooked and crushed potatoes
- 2L coñeta stock (from above)
- 5g saffron
- 3g salt
- Poach the garlic with the olive oil in a pot until it develops its aroma.
- Add the onion and the peppers and the tomato purée.
- Allow to cook gently, then add the squid.
- Add the oloroso wine, and allow to reduce.
- Add the fino wine, and allow to reduce.
- Add the coñeta stock and the crushed potatoes.
- Add the saffron and salt and set aside.
For the Candied Potato Rolls
- Fábula potatoes
- Olive oil
- Wash the potatoes and then thinly slice them using a mandolin.
- Roll up the sliced potatoes to form a cylindrical shape of 8cm in length. Secure with a toothpick.
- Candy the potato rolls for 8-15 minutes at 60°, then drain on kitchen towel and set aside.
- Cut each cylinder on 3 or 4 circles of 2cm diameter.
For 1 portion
- 1 cuttlefish ravioli
- 50g potato stew with cuttlefish
- 1 portion candied potato cylinder
- 1g mint
- Place the cuttlefish ravioli in the center of the bowl.
- Carefully place the candied potato on top of the cuttlefish.
- Pour the potato stew around the cuttlefish.
- Garnish with the mint.
NOTE: Allergens – cephalopods, pepper, crustaceans, sulphites, fish, celery
Recipe Courtesy of Ángel León of 3 Michelin-starred Aponiente in Spain.