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Squid XO

An incredible recipe for squid XO. This gorgeous flavour enhancer tastes best when you dry the octopus or squid yourself.

Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.

Makes 1600g.

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Allergens and dietary requirements

  • Mollusks
  • Fish
  • Sulphite
  • Crustaceans
  • Gluten
  • Pescetarian

Ingredients

300
g
dried octopus
300
g
dried squid
50
g
dried prawns
150
g
bacalhau
100
g
shallot, finely chopped
125
g
white onion, finely diced
100
g
garlic, finely chopped
70
g
ginger, finely chopped
600
g
sunflower oil
5
g
red chilli pepper, dried
10
g
red pepper, finely chopped without seeds
75
g
brown bean miso
20
g
light muscovado sugar, Billington's
75
g
sherry, dry
75
g
cognac

Scale recipe

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