Calamares con Guisantes

Final Presentation:

• 4.5 oz Squid
• 3 oz fresh english peas unshelled (cooked in boiling salted water for about two minutes and then shocked in iced water)
• 3 tbsp pea puree
• 2 tbsp Squid ink sauce
• 2 each scallions grilled.
• 1 ea Calabrian chili
• Dill
• Olive oil
• Maldon salt

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Ink sauce:

• 1/2 cup olive oil
• 2 shallots (mirepoix)
• 2 garlic clove (mirepoix)
• 3 bay fresh leave
• 3 tbsp brandy
• 3 tbsp white wine
• 3 tbsp ink
• 2 oz  bacalao tripe chopped.
• 24 oz lobster stock

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Pea puree:

• 400 gr Frozen peas
• 300 gr boiling Water
• Salt to taste.

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Squid ink sauce:

• Put lobster stock and  tripes to cook for 10 minutes.
• Cook shallots and garlic, olive oil and bay leaves. 5 minutes.
• Add squid ink
• Add brandy and white wine. Reduce by half.
• Add lobster and tripes.
• Cook until the sauce has reduced to a thick consistency.
• Add salt to taste just at the end (sometimes squid ink is very salty, be careful)

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Pea puree:

• In a Vita-prep put frozen peas.
• Add boiling water and salt
• Blend until smooth.
• Transfer to a bowl with ice underneath to keep the color green and bright.

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Final presentation:

• Grill scallions on a grill or "plancha"
• Grill Squid on the "plancha" with salt and olive oil.
• In a small sauté pan add olive oil and peas, saute for 30 seconds and add 3 tbsp of pea pure. salt to taste and the Calabrian chili. Set aside in a warm place.
• Heat up squid sauce on a small sauce pan (you can keep a little of the sauce always hot during service, just be careful to don't over reduce)
• Plate the peas on one side of the bowl. peas on the other one. squid on top and scallions on top of the squid.
• Finish with some dill leaves

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• Pea pure should be made every 3 days max.
• Cooked peas should be done on a daily basis.
• If you want you can make a lot of ink sauce and freeze in half pint containers.

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