Sautéed hooked squid (2004)

Andoni Luis Aduriz is a chef with an extremely complex mind. His dishes, exceedingly thought out, are the fruit of interminable pyrotechnical mental lucubration. This sautéed squid is served on a plate heated with steam, the chlorophylline mixed with a few green almonds. Lastly, it is finished with a squid and water spinach consome. The result is exciting and attractive.