Squid Ink Sauce

80g extra virgin olive oil

50g sliced garlic

650g sliced red onion

250g seeded & sliced green bell pepper

1.5g dried guindilla chile (5-6pcs)

30g salted anchovy, rinsed & rough chopped

5g whole coriander seed

150g canned, peeled tomato

75g squid ink

1kg lobster stock

400g white wine

400g kitchen brandy

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To season:

25g fish sauce

10g lemon juice

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1. In a medium rondeau, over medium heat, saute the sliced red onions in the olive oil. Lightly salt the onions & cook low & slow until soft, little to no color.
2. Add the sliced green bell pepper, sauce until soft.
3. Add the garlic, continue cooking.
4. Once all the vegetables are fully cooked & soft, add the white wine. Reduce the wine to fully dry.
5. Once the wine has reduced to dry, add the brandy. Reduce the brandy to fully dry.
6. Add the rinsed, chopped anchovy, guidilla peppers, and the crushed coriander seeds. Saute lightly.
7. Add the tomato and cook 5 minutes.
8. Add the lobster stock and the squid ink. Simmer low for 45 minutes.
9. Remove the sauce from the heat. Puree in small batches in the Vita Prep to completely smooth. Pass each batch through a china cap.
10. Return the pureed & strain sauce to a clean pot, set over medium heat to simmer.
11. Season with the fish sauce and lemon.

Take the time to cook the vegetables to fully soft & translucent.

Reduce the wine & brandy to dry.