SQUID ONIONS WITH SEA LETTUCE

The plate:

Squid with onions are one of the tastiest traditional recipes from the sea. And if we complement it with some seaweed, we can give it a superior marine flavor.

The ideal cuttlefish are those of jig, small in size, but depending on the season and the place you can find a great variety of cephalopods that work just as well.

Ingredients:

• 20 baby squid.
• 3 chives.
• 2 garlic.
• 1 cayenne pepper (optional).
• Half a glass of white wine.
• 20 gr of dehydrated Sea Lettuce.
• Sea salt with sea lettuce.
• Sea Lettuce Essence.

Elaboration:

1. Chop the garlic and put it to brown with the cayenne in EVOO (if you don’t like the spiciness, remove the cayenne).
2. Chop the chives in julienne strips and add them, a couple of minutes over high heat to brown them and 15 more minutes over medium-low heat.
3. Add the squid and legs.
4. Cook the whole again for a couple of minutes over high heat, add the wine and lower the heat.
5. Click the cuttlefish from time to time to see the doneness.
6. When they are almost ready, put the dehydrated Sea Lettuce in the biker, crush it and add it to the squid to hydrate with the water they have released.
7. Add a pinch of salt.
8. Plate and sprinkle on top with the Sea Lettuce Essence.

Note:

If you like seafood dishes with a very powerful flavor, Martín Berasategui recommends flambéing them with Armagñac just after sautéing them. It will give it a more roasted color and a deeper and more intense flavor.