Charcoal grilled spear squid:         
4 spear squid  (80gr.each)

Sumi of paprika:                             
2 red paprika 

Essense sauce of paprika:              
5 red paprika 
500 ml. water 
5 gr. Kuzuko powder 

Purée of paprika                 
200 gr. red paprika 
50 gr. gelee de piment d' espelette
30 gr. salami from Basque in Spain
2 gr. red chili

Ash of paprika:                   
10 gr. ash of paprika
70cc lemon juice
lemon zest of 2 whole pieces
140cc olive oil
1.5 gr. salt
liquid nitrogen


Charcoal grilled spear squid: Remove cartilage and beak and sprinkle salt. Grill over charcoal.
Sumi of paprika: Cut into 2 pieces and remove seeds. Grill over the bincho-tan (all natural charcoal) slowly until all moisture is dehydrated. When the pepper is completely dehydrated, put them all in blender.
Essense sauce of paprika: Sear the surface of paprika. Peal the seared surface of paprika and remove seeds. Put paprika and water in a vat and place the lid, putting them in steam convection oven, heat for 6 h. at 100℃. Use paper to filter the impurities, then add heat until the sauce is about 200cc. Add salt and kuzuko powder.
Purée of paprika: Grill the whole red pepper and peal the skin and remove seeds. Mix all the ingredients and use Thermomix till it gets purée. Filter the purée. Add salt.
Ash of paprika: Mix all the ingredients. Whip with Bamix adding liquid nitrogen. Using Robot Coupe to make it into powder.


Using purée of paprika, draw a line on the middle of the plate.
Pour hot essence sause of paprika. Place freshly grilled spear squid and sprinkle black pepper and shiburetto. Pour liquid nitrogen in a liquid nitrogen pot and add ash of paprika. Strain the ash in the tea strainer and sprinkle on top the dish when it serve in front of the guest.