Amazing fried squid! Recipe by chef Noel Christo Bassil for Blue Island
MATERIALS
- 1000 gr. squid, small (whole) from Blue Island Fish Market
- 600 g. tomatoes, cut into 4
- 1 onion, cut into 4
- 2 cloves of garlic
- 80 g. olive oil
- 2 kg. tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 10 black peppercorns
- 2 thin strips of orange peel
- 2 kg. salt
- 1000 gr. potatoes, in small cubes 1 cm.
- 200 g. coconut milk
- 15 gr. butter margarine
- ½ tsp. ground pepper
< li>120 gr. white dry wine
USEFUL ITEMS
- bowl
- food warmer
EXECUTION
Step 1
Procure 1000 gr. small squids (whole) from the Blue Island Fish Market.
Step 2
Put in the bucket 600 gr. tomatoes, quartered and grind 6 seconds/speed 7. Transfer to a bowl and set aside.
Step 3
Put in the bucket 1 onion, cut into 4, 2 cloves of garlic, 80 g. olive oil and chop 5 seconds/speed 5.
Step 4
Then sauté 5 minutes/120°C/speed 1.
Step 5
Add 2 spoons of tomato paste, 2 bay leaves, 1 cinnamon stick, 10 black peppercorns, 2 thin strips of orange peel, 120 g. dry white wine and sauté, with the basket in place of the measuring cup, 5 min/120°C/reverse speed/speed 1.
Step 6
Install the knife cover. Add the ground tomatoes that you left aside, 1 teaspoon of salt, 1000 g. small squids (whole). Place the Varoma deep tray in place, weigh in 1000g. diced potatoes into small 1cm cubes, cover and steam 30 mins/Varoma/reverse/spoon speed.
Step 7
Remove Varoma and set aside. Transfer the calamari with their sauce carefully, so as not to drop the knife cover, to a food warmer and set aside. Remove the blade cover and rinse the bowl.
Step 8
Install the beater. Transfer the cooked potatoes to the pan, add 200 g. coconut milk, 15 g. butter margarine, remaining 1 teaspoon salt, ½ teaspoon pepper and puree 30 seconds/speed 4. Remove beater, transfer mashed potatoes to a warm food processor and set aside.
Step 9
Serve the braised calamari with mashed potatoes hot
