Bocadillo de Calamares: Originale vs. Gourmet nel Ristorante 3 Stelle Michelin Spagnolo ABaC

Ingredients

• 500 g Fresh Squid (bodies only) (cleaned, rings set aside for frying; bodies kept for carpaccio)
• 4 Garlic Cloves (peeled, crushed with mortar and coarse salt)
• 1 tsp Sea Salt (coarse, for aioli paste)
• 2 Egg Yolks (room temperature, for emulsifying aioli)
• 250 ml Extra Virgin Olive Oil (slowly drizzled into aioli, high quality)
• 2 tbsp Chives (finely chopped, mixed into aioli before assembly)
• 200 g All-Purpose Flour (for coating squid rings before frying)
• 150 ml Sparkling Cold Water (cold, carbonated for tempura batter)
• 100 g Tempura Flour (light, low‑gluten flour for crisp batter)
• 200 ml Arbequina Olive Oil (high‑quality oil for deep‑frying squid)
• 4 Brioche Rolls (cut in half, lightly toasted, used as sandwich base)
• 100 g Smoked Eel (thinly sliced for eel‑infused sauce and garnish)
• 50 g Mascarpone Cheese (softened, folded into reduced eel sauce)
• 30 g Unsalted Butter (cold, cut into cubes for finishing sauce)
• 1 tsp Orange Zest (fresh zest from one orange, added to vacuum bag)
• 30 ml Lemongrass Oil (for citrus‑infused foam)
• 2 Whole Eggs (for lemongrass foam (yolks + whites))
• 200 ml Water (for vacuum‑bag cooking of squid scraps)

Instructions

1. Prepare Catalan Aioli

   In a mortar, crush the garlic cloves with a pinch of coarse sea salt until a smooth paste forms. Add the two egg yolks and, using the pestle, slowly drizzle in the extra‑virgin olive oil drop by drop, constantly stirring until the mixture becomes a thick, glossy emulsion. Finish with chopped chives and set aside at room temperature.

   Time: PT15M

2. Clean and Portion Squid

   Rinse the fresh squid bodies under cold water. Remove the internal skin, beak, and cartilage. Slice the body into three equal rings for frying; keep the remaining flesh for carpaccio. Pat all pieces dry with paper towels.

   Time: PT10M

3. Make Tempura Batter

   In a bowl, combine tempura flour with sparkling cold water, whisking just until a few lumps remain. The batter should be cold and slightly runny.

   Time: PT5M

4. Fry Tempura Squid Rings

   Heat Arbequina olive oil in a deep fryer or pot to 180°C. Lightly coat the squid rings in all‑purpose flour, dip into the tempura batter, and gently lower into the oil. Fry for 2‑3 minutes until golden and crisp, then transfer to a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 180°C

5. Prepare Brioche Bread

   Slice the brioche rolls horizontally. Lightly toast the cut sides on a skillet with a drizzle of olive oil until golden. Set aside; they will later be brushed with aioli.

   Time: PT5M

6. Freeze Squid for Carpaccio

   Arrange the remaining squid flesh in a single layer on a parchment sheet, wrap tightly in plastic film, and place in the freezer (blast freeze) for 12–24 hours.

   Time: PT12H

7. Vacuum‑Cook Squid Scraps

   Place the leftover squid pieces, a clove of garlic, orange zest, and 200 ml water into a vacuum bag. Seal and cook in a low‑temp oven or sous‑vide at 80°C for 12 hours.

   Time: PT12H

   Temperature: 80°C

8. Reduce Eel‑Infused Sauce

   After the vacuum cooking, strain the liquid into a saucepan. Reduce over medium heat until it thickens to a syrupy consistency (about 10 minutes).

   Time: PT10M

9. Finish Sauce with Butter and Mascarpone

   Whisk the reduced liquid off the heat, then fold in cold butter cubes and mascarpone until a smooth, glossy sauce forms. Keep warm.

   Time: PT5M

10. Prepare Lemongrass Foam

    In a small saucepan, combine lemongrass oil, whole eggs, a pinch of salt, and gently warm (not boil). Transfer to a hand‑blender and aerate until a light foam forms.

    Time: PT5M

11. Slice Frozen Squid Carpaccio

    Using a mandoline or very sharp knife, slice the frozen squid into ultra‑thin sheets. Arrange on a chilled plate, season lightly with sea salt, and drizzle a few drops of Arbequina oil.

    Time: PT5M

12. Assemble the Sandwich

    Spread a generous layer of the hand‑made aioli on the toasted brioche halves. Place a handful of tempura‑fried squid rings, then top with a quenelle of squid carpaccio tartare. Drizzle the butter‑mascarpone eel sauce around the plate, add a spoonful of lemongrass foam, and garnish with micro‑sprouts or chives.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Squid (bodies only): cuttlefish bodies
• Instead of Garlic Cloves: garlic paste
• Instead of Sea Salt: kosher salt
• Instead of Egg Yolks: extra egg yolk
• Instead of Extra Virgin Olive Oil: grapeseed oil
• Instead of Chives: green onion
• Instead of All-Purpose Flour: rice flour (gluten‑free)
• Instead of Sparkling Cold Water: club soda
• Instead of Tempura Flour: all‑purpose flour mixed with 20% cornstarch
• Instead of Arbequina Olive Oil: regular extra virgin olive oil
• Instead of Brioche Rolls: ciabatta rolls
• Instead of Smoked Eel: smoked salmon
• Instead of Mascarpone Cheese: cream cheese
• Instead of Unsalted Butter: margarine
• Instead of Orange Zest: lemon zest
• Instead of Lemongrass Oil: lemongrass extract
• Instead of Whole Eggs: egg whites only (less richness)

Equipment Needed

• Mortar and Pestle
• Mixing Bowls
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer (oil)
• Vacuum Sealer and Bags
• Sous‑Vide / Low‑Temp Oven
• Slicer (mandoline or meat slicer)
• Steam Oven or Steamer
• Whisk (optional)
• Hand Blender (immersion) (optional)
• Piping Bag or Spoon (optional)

Critical Steps — Do Not Skip

• Hand‑made aioli emulsification using mortar and pestle
• Freezing squid to achieve paper‑thin carpaccio slices
• 12‑hour low‑temp vacuum cooking of squid scraps for flavor extraction
• Maintaining oil temperature at 180°C for perfect tempura crunch

Chef Tips from the Video

• Use a high‑quality Arbequina oil for authentic Spanish flavor and a higher smoke point.
• The mortar‑pestle method creates a silkier aioli than a whisk because the slow oil incorporation emulsifies better.
• A quick blast‑freeze (liquid nitrogen if available) yields the thinnest carpaccio slices.
• Micro‑sprouts add a peppery contrast that balances the rich sauces.

Troubleshooting

Storage

Refrigerator: Aioli and sauce keep up to 2 days; cooked squid can be stored 1 day.

Freezer: Uncooked squid portions freeze well for up to 1 month; freeze‑carpaccio slices in airtight bags.

Room temperature: Assembled sandwich should be consumed immediately; do not leave at room temperature longer than 1 hour.

Make-Ahead Tips

• Prepare the aioli up to 24 hours ahead; store covered in the fridge.
• Freeze the squid for carpaccio a day before service.
• Vacuum‑cook the squid scraps and reduce the sauce a day ahead; reheat gently before assembly.

Frequently Asked Questions