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Chef Elena Arzak of Restaurante Arzak  San Sebastian, Spain
Chef Elena Arzak
Restaurante Arzak
Avda. Alcalde Elosegui, 273
20015 Donostia/San Sebastian
(34) 943 285 593

Squid “Begi Haundi,” in Abstract
Chef Elena Arzak of Restaurante Arzak – San Sebastian, Spain
Translated and Adapted by
June 2009
Yield: 4 Servings


Squid Powder:
100 grams squid
25 milliliters olive oil

Grilled Squid:
1 large squid (approximately 700 grams), trimmings reserved
Garlic oil
8 grams orange peel, chopped and dried
Pinch parsley, chopped
Ginger powder
Sasparilla powder

Earth Sauce:
3 onions
1 leek
Olive oil
100 grams squid trimmings
50 grams mushrooms, cleaned
60 grams composted earth
1500 grams water
Salt and pepper
Pinch of ground dried mushrooms

Parsley Sauce:
10 grams Earth Sauce
4 grams orange peel, chopped and dried
Pinch of mushroom powder
Chopped parsley
50 milliliters olive oil
Salt and pepper

To Assemble and Serve:
Squid Powder
Saffron threads
Salvia flowers


For the Squid Powder:
Cook squid in olive oil. Place in a lyophilizer for 40 hours to dehydrate, and grind to a fine powder.

For the Grilled Squid:
Clean the squid and reserve the wings and tentacles for the Earth Sauce. Cut the body length-wise down the center. Cut into 6-centimeter squares and score one side. Macerate the squid filets for 12 hours in garlic oil, salt, dried orange peel, parsley, and ginger and sasparilla powders.

For the Earth Sauce:
Julienne the onion and leek then sauté in olive oil. When cooked, add the mushrooms and squid trimmings and fry well. Combine earth and water, incorporate into the mushroom mixture, and cook for 15 minutes. Puree in a Vita-Prep® and strain, and season with salt, pepper and a pinch of mushroom powder.

Parsley Sauce:
Combine Earth Sauce, dried orange peel, mushroom powder and parsley. At the last minute add the olive oil and season with salt and pepper, being careful not to over-mix.

To Assemble and Serve:
Grill squid on Jade Plancha until colored. Dust with the Squid Powder, another pinch of parsley, and saffron threads. Stand squid filets in the center of the plate (leaning against each other, so as to keep vertical). Drizzle Earth Sauce and Parsley Sauce, paint a stroke of Earth Sauce across the plate, and decorate with salvia flowers. 



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