Hake with squid cooked in its ink and topped with tiger prawn biscuit

By Gourmetalia

It does look like a recipe that takes a long time to make, but actually, it does not.
In some European countries it is common to cook the squid using the ink, so it comes out a dish in black sauce. Despite its appearance, it is very tasty. When I was living abroad, I used to buy the ink bags in Italian stores. I think they were called “nero di sepia”, or something like that!!.

I have also used my thermomix to cook the squid. But if you do not have own one, you can just do the process in a normal pot.

For the squid:

Ingredients:

2 onions
2 garlic cloves
50 gr. olive oil
1 chopped tomato (or ½ can of chopped tomatoes)
1 kg. squid in small pieces
2 bags squid ink (plus any ink you get from your squid, if you get any at all)
200 ml. white wine
Water
Salt, pepper, parsley

Start by chopping the onions, garlic and parsley very finely. In thermomix I used speed 4 during 8 seconds. Remove and set aside.

Place the oil in the thermomix (or a normal pot) and warm for 6 minutes, temperature varoma (high temperature on traditional cooking), speed 1.

Now you need to put back the chopped onions, garlic and parsley and cook for 10 minutes, temperature varoma (high temperature), left turn and spoon speed (for the no thermomix, the left turn and spoon, is set so the machine does not chop the ingredients, and stirs the food. So you should just cook on high fire and stir regularly).

Add the tomato and program another 10 minutes, same speed and everything.

Toss the squid in. Program 5 minutes, temperature varoma, left turn and spoon.

Mix the ink with the wine. Add it to the squid and program 30 minutes, temperature varoma, left turn and spoon. You can add a bit of water if you think you would like a bit more sauce.

When it is finished, try and season with salt and pepper.

For the tiger prawn biscuit:

Ingredients:

½ kg. prawns
1 slice of white bread, crust removed
1 dash of lime juice
Salt

All you need to do is blend all the ingredients together to a fine paste. Shape it with your hands, giving it a round shape, and fry it. It turns out moist, tender and great tasting.

For the hake:

I have used hake but you can use any white fish you like, thick pieces. I have used the loin.

4 portions of hake
Salt
Oil and lemon

You only need to grill the hake (put a bit of salt before) on a hot pan with a bit of oil so it does not stick to the pan and a dash of lemon juice.

To make the dish:

Take a big plate and put a layer of squid in ink sauce. Place the hake on it, and top with a slice of prawn bread.

The mix of flavours is very nice.