Gastronomixs

Squid and black sambuca bouillon

A bouillon that is a feast for the eyes and with extraordinary depth of flavour.

Squid and black sambuca bouillon

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Ingredients

1

kg

squid (and/or offcuts)

½

 

fennel

1

litre

dashi bouillon

50

ml

rice oil

As needed:

 

squid ink

As needed:

 

black sambuca

Preparation method

  • Clean the squid as described in the basic recipe and chop into small pieces. You can also use the offcuts from other preparations.
  • Cut the fennel into a fine julienne.
  • Heat up a large enough pan and add the rice oil.
  • Pat the squid pieces dry with some kitchen towel and add them to the pan. Allow the pieces to caramelise at the bottom of the pan, but make sure they do not burn.
  • Loosen the pieces from the pan and deglaze with the dashi bouillon. Add the fennel.
  • Infuse the bouillon for 20 minutes and pass through a passing cloth.
  • Season to taste and colour the bouillon with the squid ink and the sambuca.

Serving suggestions

  • Serve with wakame, hake, and powdered chorizo.
  • In a composition with roasted sweet pepper and basil.
  • As a basis for a jelly or gel. 

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