INGREDIENTS (4 pax):
2 gr. orange peel, finely chopped
2 gr. lemon peel, finely chopped
100 ml. raw beetroot juice
25 ml. virgin olive oil
1 pinch white sesame seeds
Salt and powdered ginger and sarsaparilla
25 gr. fresh corn
3 tbsp. olive oil
25 gr. pawpaw, diced
1 onion, fried until soft
Salt and pepper
100 ml. classic squid ink sauce
30 ml. raw beetroot, liquidised
Stock of gherkins and star fruit:
5 gr. parsley
1 star fruit
15 gr. gherkins, drained
¼ l. water
30 ml. olive oil (0.4º)
8 gr. breadcrumbs
15 gr. fried almonds
Salt and sugar
Squid: Carefully wash the whole squid. Separate the body from the tentacles. Reserve the ink and the fins to make the squid ink sauce. Cut the bodies into two halves and make some shallow cuts in the flesh.
Dressing: Mix all the ingredients and leave to stand for 30 min. Soak the bodies and tentacles in the beetroot juice for 6 min.
Fry the squid in a hot pan with a very little oil until lightly browned.
Squid filling: Blend the corn with the oil and strain. Mix all the ingredients and season with salt and pepper.
Black sauce: Bring both ingredients to the boil separately, then mix.
Gherkin and star fruit stock: Blend all the ingredients and strain. Season and add a little sugar.
Place the squid bodies in such a way that they wrap their filling and their tentacles. Dip a wrinkled cloth in the squid and beetroot ink and dab the plate with coloured patches. At the table, add the gherkin and star fruit stock.