Caramelised squid bouillon
Serving suggestions: Use in a dish with wakamé, hake and chorizo powder. Perfume the stock with black sambuca and colour with ink. Use in a dish with tomato, celeriac, and onion.
Ingredients
| 1 kg | squid (and/or offcuts) |
| 0.5 | fennel |
| 50 ml | rice oil |
| 1 litre | dashi bouillon |
Instructions
- Clean the squid and cut into small pieces. You can also use the squid offcuts from a different preparation.
- Cut the fennel into a fine julienne.
- Heat up a large enough pan and add the rice oil.
- Pat the squid pieces dry with some kitchen towel and add them to the pan. Allow the pieces to caramelise at the bottom of the pan, but make sure they do not burn.
- Loosen the pieces from the pan and deglaze with the dashi bouillon. Add the fennel.
- Infuse the bouillon for 20 minutes and pass through a passing cloth.