SQUID TARTLET

INGREDIENTS 

1.5 kg squid 
3 onions 
1 green pepper 
1/2 litre fish stock 
1 tomato 
White wine 
Salt 
Parsley

PREPARATION

Remove the ink sacs from the squid and reserve in a glass of water. Wash the squid in cold water. Take a small mould and cut out some rounds of squid to be fried at the last minute to finish the dish. Cut the rest into small pieces and fry gently with the onion and pepper until soft. Half way through cooking, add the white wine. Sauce: Cut a little onion into julienne strips and fry gently for 20 minutes. Then, through a strainer, add the ink and a little fish stock. Cook gently for 10 minutes, then blend and strain.

TO SERVE

Place the black sauce in the base of the plate, with the filling (onion, pepper and squid) at the centre. Sauté the rounds of squid in a little oil and add, forming a circle. Top the filling with the tomato. Garnish with chopped parsley and whole parsley leaves.