Ingredients
- 1 squid
- 1 green pepper
- 1 spring onion
- 1 clove of garlic
- 50 g of brandy
- 50 g of white wine
- 30 g of squid ink
- 300 g of squid broth
Preparation
Chop and sauté the vegetables for the stir-fry.
Once the vegetables are sautéed, add the brandy and white wine, allowing the alcohol to evaporate. Finish the sauce with the broth and ink, and boil for 20 minutes.
Blend the sauce and adjust to taste.
Clean the squid and cut it into pieces. Sauté and cool.
In vacuum bags, pack the squid with the sauce and cook in the SmartVide sous-vide cooker at 80 degrees for two hours.
Cool and reserve until ready to serve.
Chef’s notes
In this recipe, the sous-vide technique ensures perfectly cooked squid and allows for the pasteurization of the product, ready to regenerate portions as needed.
