Baby squid chess with "colirroz"

 Sepink cuttlefish ink gives colour and flavour to this tasty baby squid recipe where black and white dominates the scene. 

Short & Simple Title

 Instead of the traditional white rice garnish,baby squid s both griled and cooked in ther own ink are accompanied by two variants of cauliflower, a vegetable rich in vitamins, minerals and fiber.

"It is always a  pleasure to enjoy an old time dish with a different touch "

Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and that you can surprise your family and guests with this delicious dish.

We hope you enjoy it!

Ingredients (for two people)

  • 300 g cuttlefish

  • An onion

  • 250g cauliflower

  • Two cloves of garlic

  • Red Chile or chilli pepper (optional)

  • 100 ml of white wine

  • Half green pepper small

  • A couple of tablespoons of crushed or fried tomato

  • A teaspoon of cornstarch (as an alternative to breadcrumbs or wheat flour)

  • Alioli (Mayonaise)

  • Extra virgin olive oil

  • Fresh parsley

  • Salt and black pepper

  • Water

  • Brandy

  • Sepink cuttlefish ink

Preparation

For squids:

  • Clean the baby squid by removing the pen and the intestines. You can turn them over with your finger to clean them well inside.

  • Stuff the clean cuttlefish with the arms, tentacles and fins.

  • Chop the onion, the cloves of garlic and the pepper. Sauté with olive oil until the onion is well poached and almost transparent. Add two spoonfuls of crushed (or fried) tomato and fry for another two minutes.

  • For the black squids, add half of the baby squid that we have prepared, salt and pepper and continue with the cooking  five minutes more.

  • Mix the white wine with Sepink sepia ink (two dessert spoons) and one of cornstarch if you desire it gluten free (alternatively use breadcrumbs or wheat flour) and add to the stew.

  • Add 1/2 glass of water and a splash of brandy.

  • Cover and leave to cook for 15-20 minutes stirring occasionally.

  • Once the squids are tender, remove and reserve on a plate.

  • To make the sauce more uniform and creamy, mash with a blender and add the cuttlefish again.

  • For the “white” squids, grill them on a frying pan with very little oil and high heat until they start to brown, remove in about two minutes.

For the “colirroz”:

  • Wash the cauliflower and dry it well. Grate it with a coarse grater until it has a texture similar to rice. You can also use a glass mixer. The important thing is to get an approximate size to the rice, something very simple when the cauliflower is raw.

  • Add a little oil in a frying pan with two garlic slices and sauté for two or three minutes to cook but if you do too much, to keep it "al dente".

  • Remove half the amount and reserve.

  • Add to the rest two teaspoons of Sepia Sepink ink (you can also use the sauce of the cuttlefish we have prepared previously) and fry stirring well for one or two minutes, so that it is well mixed and that the cauliflower is impregnated with the smell and color of the ink.

Presentation

  • With the help of a couple of moulds, make two bases for the squids with white colirroz and black colirroz,

  • Place the squids in their ink on the white colirroz base and add a little sauce on top.

  • Place the squids without sauce on the black colirroz base.Decorate with a little parsley and add a bit of ali oli or mayonnaise next to the black colirroz.

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