Calamari Strips With Scallion Broth And Squid InkFagollaga

A lucid reinvention and symbiosis of two legendary Basque dishes: baby squid in its ink and a lo Pelayo (stuffed with vegetables). Though the essences of both recipes are preserved, they are substantially renovated through a modern system of concepts and techniques. In other words, the traditional manner in which these dishes were prepared, stewing the main ingredients and the sauces together (a technique in disuse today in haute cuisine), yields to new approaches that preserve and strengthen the purity and texture of the calamari. In this version the calamari no longer bestow their flavor ...