1 medium-sized squid
Squid tempura
Ink flour
Lemon salt
Basic recipe for squid tempura:
450 gr squid emulsion
100 gr wheat flour
1 tsp pressed yeast
1 tsp sugar
1 tsp salt
Grated rind of 2 lemons.
Basic recipe for ink flour:
250 gr pre-cooked bread
1 sac fresh squid ink
Basic recipe for lemon salt:
1 lemon


Slice the squid into rings and coat with tempura
Arrange on a silicon plate and sprinkle with ink flour. Bake at 180ºC until the tempura is golden brown.
Basic recipe for squid tempura
Dissolve the yeast in a little warm water and add to the squid emulsion. Mix with the other ingredients and leave to ferment.
Basic recipe for ink flour
Cut the bread into pieces and place in a saucepan. Cover with a mixture of water, ink and sugar (approx. 250 gr bread + 200 cc water + 20 gr sugar + 1 ink sac). Bring to the boil, then cool. Pour onto a silpat and bake for 8 hours at 70ºC (or use special drying apparatus). When dry, cool and pulverise.
Basic recipe for lemon salt
Use a micro grater to grate the lemon peel. Spread out and leave to dry for 2 hours. Place in a mortar and crush with a little salt.