Stuffed squid in black ink sauce (encornets farcis à l'encre de seiche

• Meat

  • 60 g Bayonne cured ham

• Seafood

  • 8 Baby calamari
  • 8 Prawns, large raw
  • 1 Salmon head
  • 500 ml Seafood bisque
  • 1 Seafood bisque
  • 2 tbsp Squid ink paste

• Produce

  • 3 Bay leaf
  • 1 Brown onion
  • 1 Carrot, small
  • 2 Carrots
  • 1 Celery stick
  • 2 sprigs Chervil, fresh
  • 3 French shallots
  • 2 Garlic cloves
  • 3 Garlic cloves, large
  • 2 Leeks
  • 2 1/2 Onion
  • 2 sprigs Thyme

• Canned Goods

  • 1 Stuffing
  • 2 tbsp Tomato paste

• Baking & Spices

  • 3 Cloves
  • 1 Espelette or hot paprika, ground
  • 1 pinch Saffron threads
  • 1 Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tsp Espelette oil
  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 45 ml Port
  • 80 ml White wine, dry

• Other

  • 1 Litre (4 cups water, plus 375ml (1½ cups water, extra
  • 2 Pig’s trotters

Found on nonnascooking.com

Description

Directions

• To make the bisque, heat the oil in a large saucepan over medium heat. Add the reserved prawn heads, shells and salmon head. Cook, stirring, for 4-5 minutes or until the shells are browned.
• Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
• Discard the prawn heads and salmon head, but reserve the prawn shells. Add the water, wine, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the vegetables are tender. Set aside to cool for 10 minutes.
• Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
• To prepare the stuffing, place all ingredients in a saucepan over medium heat. Cover with water and cook for 1½ hours. Remove from heat and allow to cool. Remove the trotters and reserve. Discard the cooking liquid.
• Heat a saucepan over medium heat. Add shallot, garlic and onion. Cook for 4 minutes or until fragrant. Add ham, pig’s trotters, port and a pinch each of salt and espelette. Cook for 5 minutes, then remove from the heat and allow to cool. When cooled, use a fork to break down and combine the ingredients.
• Heat a clean pan over medium heat. Add olive oil. Pan-fry calamari for 2 minutes or until slightly browned on each side. Remove, then spoon stuffing into each calamari. Close the cavity with a tooth pick and set aside.
• In the same pan, add seafood bisque and squid ink and whisk until combined. Bring to the boil and cook for 5 minutes, until reduced.
• Return the stuffed calamari to the pan, bring to a simmer and cook, basting with sauce, for a further 2 minutes on each side.
• Transfer the calamari to a serving platter and spoon over the ink sauce. Dress the plate with drops of espelette oil, and garnish with chervil and a pinch of espelette powder.