SQUID CURED IN ANCHOVY BRINE, WITH INK AND SEA FENNEL
INGREDIENTS
For the squid:
1 squid
For the ink emulsion:
1 cuttlefish
Other ingredients:
Sea fennel
PREPARATION
Squid: Place the squid in anchovy brine for 30 minutes. Transfer to a vacuum pack and cook at 65ºC for 7 minutes.
Cuttlefish: Braise the cuttlefish whole, then blend with all its insides.
TO SERVE
Make a spiral with the ink, brush the squid and finish with the sea fennel.