For the Fish Fumet

Makes 10L


  • 100g garlic
  • 100g onion
  • 80g white celery
  • 20g extra virgin olive oil
  • 100g Barbazul white wine
  • 5kg rough fish bones
  • 11L water


  1. Poach the vegetables (garlic, onion and celery) in the olive oil for 20 minutes, without allowing them to brown.
  2. Add the wine and allow to reduce for 3 minutes.
  3. Rinse the fish bones in cold water and then add to the pot of vegetables.
  4. Add the water to the pot and simmer without bringing to the boil for 40 minutes. Then set aside and strain.

For the Plankton Rice

Makes 50g


  • 80g onion
  • 40g clean cuttlefish
  • 10g Barbazul white wine
  • 50g Riso Gallo Carnaroli rice
  • 100ml fish fumet
  • 5g echiré butter
  • 1g bound pankton


  1. To obtain 1g bound plankton, hydrate the plankton until it stays lump free.
  2. Brunoise the onion and sauté on a low heat  until soft without allowing it to color.
  3.  Cut the cuttlefish into 5x5mm cubes, then add to the onions and cook until the water from the cuttlefish has evaporated.
  4. Turn the heat to high and add the rice to the pan, allowing it to toast nicely.
  5. Add the wine and let it reduce, then add the fumet, stirring continuously as if it was a risotto.
  6. When the rice is almost soft, add the butter cubes and stir it until it binds.
  7. Add the liquid plankton and cook it a little bit, then finish with a pinch of salt.

For the Aioli

Makes 600g


  • 24g garlic
  • 600g sunflower oil
  • 60g lemon juice
  • 9g salt
  • 6 egg yolks


  1. Crush the garlic cloves with salt in a mortar until you obtain a paste.
  2. Emulsify the paste with the egg yolks, while adding the sunflower oil and mixing continuously.
  3. Add the lemon juice and salt to taste, then set aside.

For the Squid Aioli

Makes 450g


  • 150g squid
  • 300g aioli


  1. Clean the squid thoroughly then freeze. Once frozen, chop up finely.
  2. Add chopped squid to the aioli and season with salt.

For the Plankton Puffed Rice

Makes 20g


  • 20g SOS rice
  • 60ml water
  • 0.4g salt
  • 0.2g plankton


  1. Cook the rice until the water boils down. Stir to avoid sticking.
  2. Use the thermomix to blend the rice and plankton.
  3. Roll the rice mixture onto greaseproof paper and place it in the oven at 50°C to dehydrate.
  4. Once dry, crush and fry in hot oil until crispy.

To serve

  1. Place 50g of plankton rice onto the base of the plate.
  2. Pipe 12g of squid aioli onto the rice.
  3. Top with 20g of plankton puffed rice and 20g of fresh cockle.

NOTE: Allergens – cephalopods, eggs, sulphites, fish, celery, citrus

Recipe Courtesy of Ángel León of 3 Michelin-starred Aponiente in Spain.