Ingredients:
- 450 g of chopped begihaundi (giant squid)
- 220 g of onion
- 150 g of green pepper
- 20 g of peeled garlic
- 14 g of squid ink
- 1220 g of fish stock
- 460 g of rice
- 80 g of piquillo peppers
- 8 g of fresh rosemary
- 120 g of olive oil
- 45 g of sugar
Preparation:
Finely chop the onion and green pepper using the Sammic combi machine for uniform cuts.
In a pot, sauté the garlic with the onion and green pepper. Add the begihandi and cook on low heat for one hour to allow the flavours to meld.
In a vacuum bag, place the piquillo peppers, rosemary, olive oil, sugar, and garlic.
Seal at 99% using a Sammic vacuum packing machine and cook in the SmartVide sous-vide cooker at 80 °C for 45 minutes. Set aside.
For the rice, add the begihandi sauté and pour in the fish stock. Cook for 14 minutes until the rice reaches the perfect texture.
When plating, drain the peppers and use a blowtorch for a final touch to enhance colour and aroma.
In this recipe, the sous-vide technique optimises the preparation of the piquillo peppers, allowing for portion standardisation and better control over the raw ingredients.
Chef’s Note
