ENOKI MUSHROOMS, SQUID AND EARTH INK

Free-range chicken stock
4 necks of free-range chicken
4 carcasses of free-range chicken
5 litres water
1 medium carrot
1 medium leek
2 cloves garlic
1 bunch fresh parsley
6 gr salt
50 gr olive oil

Earth ink stock:
25 kg mushrooms
15 squids
2.5 litres free-range chicken broth (see above)
Oil
6 litres water (250 ml at a time)

Milk veil

1 litre milk

Squid stock:
Trimmings from the 15 squids
3.5 litres water
1 onion
2 carrots
2 sticks celery

To serve:

For the enoki mushrooms and squids:
Squids
Enoki mushrooms
Garlic and chilli-flavoured oil
Earth ink
Powdered sea lettuce
Heartleaf iceplant sprouts
Heartleaf iceplant flower

Free-range chicken stock: Arrange the necks and carcasses on an oven pan and add salt and oil. Roast at 170ºC for 30 minutes, then transfer to a saucepan with the other ingredients. Cook for 1½ hours over a gentle heat. Season with salt.

Earth ink stock: Start to heat the 2.5 litres of chicken broth. Cut 12.5 kilos of mushrooms, dividing each one in four pieces. Sauté little by little with a little oil, then add 250 ml water to deglaze. Repeat with the rest of the 12.5 kilos of mushrooms and all 6 litres of water. As you sauté the mushrooms, add each batch to the pan containing the chicken stock. Leave to infuse over a low heat for 2.5 hours.

Then pour through a superbag and reserve the stock. Vacuum pack the mushrooms so that they release their juices. These are to be added to the final stock.

The next day, repeat the process with the remaining 12.5 kilos of mushrooms but, this time,deglaze with the resulting stock from the day before. To this final stock add the ink of 15 fresh squids and the mushroom juices. Season with salt and texturise with modified starch. 

Milk veil: Cook the milk over a low heat. Lift off the skin and stretch out on kitchen film with a little milk. Repeat, piling the skins on top of each other. Set aside.

Squid stock: Clean the 15 squids and use the trimmings to make a squid infusion. Sauté the onion, carrot and celery until soft, then add the trimmings and the 3.5 litres of water. Cook for 1.5 hours. Strain and season with salt. 

Enoki mushrooms and squids: Remove the top from the stem of the enoki mushrooms. Sauté the stems in a frying-pan over a high heat.

Use an electric slicer to thinly slice the clean squids into long thin slices like taglierini. Blanch in the squid stock, then mix the blanched squids and sautéed enoki mushrooms and dress with garlic and chilli oil. Use a spoon to serve the squids and enoki mushrooms in one corner of the plate, forming a quenelle shape. Cover with the milk veil and, on one side, place an iceplant flower and on the other some iceplant sprouts. Add two drops of earth ink sauce and the mushroom stems (heated in the oven), then dress with the same garlic oil and salt.