Earth and Sea Squids

Earth and Sea Squids
Cuoco: Koldo Rodero
Nazionalita: España
Localita: 31002 Pamplona (Navarra).
Indirizzo: Arrieta, 3
(+.34) 948211217

This proposal is synonymous with minimalist genius based on seasons. We first tried the squid cubes with daikon, then the reversed version, in which radish was replaced by thistle, one of the emblematic vegetables from Navarra. The truth is that we don’t know how the cook can give us so much pleasure with so few elements: a velvety black sauce with a clear flavour of the cephalopod stains the bottom of the dish and welcomes some squid rectangles with raw and slightly warmed thistle or daikon which preserve all their purity and naturality. At the first bite, the mouth gets inundated with oceanic and earthy contrasts, linked together through the ink.

La Ricetta


1 squid (1 kg)
1 heart of red thistle
1 Espelette pepper
4 dl squid sauce
2 onions
1 green pepper
½ garlic clove
1 k squids (tentacles and other parts)
Fresh ink
2 l soft fish broth
½ ham chungur (final part with bone and skin)
100 g cod tripe
½ glass Txakoli wine
Extra virgin olive oil
Make a good black sauce. Stew the vegetables until caramelized, add meats, squids and wine, reduce and add the broth.
Reduce ¾ part, fold the ink and cook.
Add salt and texturize. Set aside.
Once cleaned, chop the one-kilo squid into 2-cm2 cubes.
Cut the thistle heart likewise and vacuum-cook at 70º C for 30 minutes. Let cool.
Place a spoonful of ink sauce on the bottom of the dish.
Warm the squids together with the thistle into a frying pan without browning.
Arrange onto the sauce and add finely julienned Espelette pepper.
Finish with some drops of Arbequina olive oil.