Pescados Carmen

Desde 1983

Slide 1
  • Squid with onions and carrots in Ink and battered Sea anemones

    Chipirones Encebollados con Zanahorias en su Tinta y Tempura de Ortiguillas de Mar

    Ingredients

    • * 1 onion.
    • * 4 squid.
    • * 5 anemones sea.
    • * 1 carrot.
    • * 2 asparagus.
    • * 15 ml. squid ink.
    • * 200 ml. Algae Broth.


    for the batter

    • * 200 g. flour.
    • *5 g. of yeast.
    • * 200 ml. of beer.
    • *100 ml. of cold water.

    method

    Fry onion and add the squid, without finishing off the cooking. Grind the onion juice. Mix ink with seaweed broth (like we do with the seaweed salad) and reduce.

    Cook carrots almost completely, remove from heat and add to the broth with the ink.

    Cook the asparagus for 2 minutes and finish on the grill.

    Put the anemones in the batter and fry.

    Put on a plate and serve.