Stuffed Squid in Black Ink Sauce

Name: Stuffed Squid in Black Ink Sauce
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 8 large raw prawns, peeled and deveined, heads and shells reserved; 1 salmon head; 1 yellow onion, finely chopped; 1 small carrot, finely chopped; 1 celery stick, finely chopped; 3 large cloves garlic, chopped; 1 bay leaf; 1/3 cup dry white wine; 2 tablespoons tomato paste; Pinch saffron threads; Salt and freshly ground black pepper; 2 pig's feet; 2 carrots, chopped; 2 leeks, chopped; 2 onions, chopped; 3 cloves; 2 bay leaves; 2 sprigs fresh thyme; 3 shallots, diced; 2 cloves garlic, diced; 1/2 onion, diced; 2 ounces Bayonne cured ham; 1 1/2 ounces port; Pinch of salt; 2 pinches of Epelette pepper powder or hot paprika; 2 tablespoons olive oil; 8 baby calamari, cleaned; 2 tablespoons squid ink paste; 1 teaspoon Espelette oil

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Level: Intermediate

Total: 3 hr 55 min
Active: 2 hr

Yield: 8 servings

Level: Intermediate

Total: 3 hr 55 min
Active: 2 hr

Yield: 8 servings

Ingredients

Bisque:

1 tablespoon olive oil

8 large raw prawns, peeled and deveined, heads and shells reserved

1 salmon head

1 yellow onion, finely chopped

1 small carrot, finely chopped

1 celery stick, finely chopped

3 large cloves garlic, chopped

1 bay leaf

1/3 cup dry white wine

2 tablespoons tomato paste

Pinch saffron threads

Salt and freshly ground black pepper

Stuffing:

2 pig's feet

2 carrots, chopped

2 leeks, chopped

2 onions, chopped

3 cloves

2 bay leaves

2 sprigs fresh thyme

Squid:

3 shallots, diced

2 cloves garlic, diced

1/2 onion, diced

2 ounces Bayonne cured ham

1 1/2 ounces port

Pinch of salt

2 pinches of Epelette pepper powder or hot paprika

2 tablespoons olive oil

8 baby calamari, cleaned

2 tablespoons squid ink paste

1 teaspoon Espelette oil

2 sprigs fresh chervil

Directions

For the bisque: Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells and salmon head. Cook, stirring, until the shells are browned, 4 to 5 minutes.
Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, until the onion is soft, 5 minutes.
Discard the prawn heads and salmon head, but reserve the prawn shells. Add the wine, tomato paste and saffron to the pan along with 1 quart water, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 15 minutes. Set aside to cool for 10 minutes.
Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in 1 1/2 cups water. Taste and season with salt and pepper. Set aside.
For the stuffing: In a medium saucepan, combine the pig's feet, carrots, leeks, onions, cloves, bay leaves and thyme and cover with water. Bring to a boil and cook for 1 1/2 hours. Remove the pig's feet and allow to cool (discard the cooking liquid). Remove and discard the bones and set the meat aside.
For the squid: Heat a saucepan over medium heat and add the shallots, garlic and onions and cook, covered, 4 minutes. Add the cured ham, port, salt, a pinch of espelette powder and the reserved pig's feet. Cook, 5 minutes, then remove from the pan and allow to cool.
In a clean hot pan, add the olive oil, then pan-fry the calamari until slightly browned on each side. Remove, then add the stuffing to each calamari and close the cavity with a toothpick. Set aside.
In the same pan add the squid ink paste and 2 cups of the bisque and whisk until combined. Bring to a boil and cook, boiling vigorously to reduce, 5 minutes. Return the stuffed calamari to the pan, bring to a simmer and cook for a further 2 minutes on each side, basting with the sauce as you go.
Transfer the calamari to a serving platter and spoon the ink sauce over the top. Dress the plate with drops of espelette oil and garnish with chervil and a pinch of espelette powder.