Marinated Squid with Onion Soup and Parmesan CheeseTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven at: 100° C (210° F)
Preparation time: 20 minutes
Cooking time: 5 hours - 90 + 90 minutes (oven)
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:237.1 kcal
Proteins:5.5 g
Fats:20.9 g
Carbohydrate:7.6 g
Fibers:1 g
Sugar:2.3 g
Cholesterol:12.4 mg
Sodium:157.4 mg
Calcium:126.7 mg
Energy:676 kcal
Proteins:15.6 g
Fats:59.7 g
Carbohydrate:21.6 g
Fibers:2.9 g
Sugar:6.6 g
Cholesterol:35.3 mg
Sodium:448.8 mg
Calcium:361.3 mg
SIMILAR RECIPES
Fried Calamari, Andalusian-Style
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
squids, approximately 12 cm
100
ml
olive oil
100
ml
virgin olive oil
1/2
bunch of chinese chives or chinese leek
**For the onion “bread”
3
onions
100
ml
water
25
g
cornstarch
**For the onion soup and Parmesan cheese
2
onions
2
chicken legs
100
g
parmigiano reggiano (parmesan) cheese
7
g
maïzena or cornstarch
METHOD
- Wash the squid and set aside in a colander. Remove the ink and combine with a drop of water.
- Crush the ink onto a piece of parchment paper and place in a 100° C (210° F) oven for 1 to 1 1/2 hours. Once dried, combine with the two kinds of olive oil and set aside.
- Cut the onions into small dice and poach over low heat for three hours. Gradually add the cornstarch blended with the water. Boil for 5 minutes to create a thick onion velouté.
- Spread the onion velouté in a thin layer on a “Sil-pat” sheet and dry in a 100° C (210° F) for 90 minutes. Remove from the oven, cut into triangles and fry in olive oil. Shape as desired while still hot. Set aside.
For the onion and Parmesan cheese soup
- Wash the half leg of chicken. Peel and halve the onions. Place everything into 2 liters (8 cups) cold water and simmer for 3 hours.
- Remove the chicken and blend the onions and stock. Measure out 1 liter (4 cups), blend with the Parmesan cheese and strain. Bring to a boil and add the cornstarch combined with a little water. Simmer for 3 minutes and strain again. Place in a siphon bottle.
Presentation
- Cut up the squid. Heat the squid ink oil to 90° C (195° F), add the squid and leave in the oil for 1 minute.
- Divide the squid among deep serving dishes, add the Parmesan and onion soup foam and top with a slice of onion “bread.” Garnish with Chinese chives cut into 3 cm (1”) lengths, or green onion stalks.
..........
In collaboration with ICEX, the Spanish Secretariat of State for Trade and Tourism and the Ministry of the Economy
SOMMELIER
For a traditional pairing with the calamari choose a Txakoli (Txakoli Txomin Etxaniz, Ameztoi) with herbaceous flavors and notes of apple. Its acidity makes a nice contrast with the calamari.
