Calamares con habas a la Catalana

• 4.5 oz of clean baby squid
• 2 pickled ramps cut in 3-4 pieces each

Stew:

• 3 slices of morcilla 1/2 inch thick
• 4 pieces of panceta iberica pre sauted.
• 1/2 cup of fava beans cooked in water for about 4 minutes and shocked in iced water.
• 4 few leaves of mint
• 3 small size chanterelle mushrooms (pre-cooked before service)
• 1 tbsp of anis sambuca
• 2 tbsp of olive oil
• Salt to taste
• 1/2 tbsp of sofrito
• 1/4 cup of water

‍

• In a shallow sauce pot put all ingredients of the stew together. Cover and cook for about 8 minutes until sauce is reduced and you can start seeing a little of the fat coming up.
• salt to taste
• Sear the squid a la plancha with olive oil.
• Remove the mint leaves from the stew.
• Plate the Fava bean stew on the bottom of the plate, add a couple extra mint leaves. Place squid on top and finish with maldon salt and a little arbequina olive oil