Black Rabas Recipe

Ingredients

• 1 kg (2¼ lb) squid in ink
• 2 cloves of garlic, chopped finely
• 1 onion, chopped finely
• 1 green pepper, chopped finely
• 1 leek, chopped finely
• olive oil for frying
• 2 ripe tomatoes, peeled & chopped
• 50 ml (1¾ fl oz) white wine
• 300 ml (10½ fl oz) fish stock
• pinch of salt, to taste
• 1 L (1¾ pt) tepid water
• 50 g (1¾ oz) fresh yeast
• 750 g (1¾ lb) flour, plus extra for squid dipping
• 50 ml (1¾ fl oz) olive oil, for deep frying

1. Clean and chop the squid, keeping the ink to one side.
2. Sauté the garlic, onion, pepper and leek in a large saucepan with a splash of olive oil. When cooked, add the chopped tomatoes, and then the squid.
3. Add the wine, immediately followed by the fish stock.
4. When it comes to the boil, add the ink and cook over a medium heat for 20–30 minutes.
5. Add salt to taste, then blend with a liquidiser/hand blender, strain into a bowl, and leave to cool.
6. Pour the cooled squid mixture into a piping bag, and fill silicone moulds. Chill the moulds in the freezer.
7. Make the tempura by adding a splash of the tepid water to the yeast in a large bowl, and then very slowly add the rest of the water and the flour. Leave in a warm place for 30 minutes for the mixture to ferment.
8. Remove the frozen squid rings from the moulds.
9. Dust the frozen rings in flour, dip them in tempura and deep fry in olive oil.