"Ash 2009" Wind Of Basque by Yoshihiro Narisawa
Ingredients
Spear squid: 4 (80 g each)
Paprika: 2
Paprika: 5
Salt: To taste
Kudzu powder: To taste
Paprika: 200 g
Gelee De Piment D’espelette: 50 g
Salami: 30 g (from Basque in Spain)
Red chilli peppers: 2 g
Salt: To taste
Paprika: 10 g
Lemon juice: 70 ml
Lemon zest: 2 whole pieces
Olive oil: 140 ml
Salt: 1,5 g
Liquid nitrogen: As needed
Grilled squid recipe with paprika: Ash 2009 - Wind of Basque one of the creations of the famous Japanese chef Yoshihiro Narisawa
Remove cartilage and beak and sprinkle salt. Grill over charcoal.
Cut into 2 pieces and remove seeds. Grill over the bincho-tan (all natural charcoal) slowly until all moisture is dehydrated.
When the pepper is completely dehydrated, put them all in blender.
Sear the surface of paprika.
Peal the seared surface of paprika and remove seeds. Put paprika and water in a vat and place the lid, putting them in steam convection oven, heat for 6 hours at 100℃.
Use paper to filter the impurities, then add heat until the sauce is about 200 ml.
Add salt and kuzuko powder.
Grill the whole red pepper and peal the skin and remove seeds.
Mix all the ingredients and use Thermomix till it gets purée. Filter the purée.
Mix all the ingredients. Whip with Bamix adding liquid nitrogen.
Using robot coupe to make it into powder.
Using purée of paprika, draw a line on the middle of the plate. Pour hot essence sauce of paprika.
Place freshly grilled spear squid and sprinkle black pepper and shiburetto.
Pour liquid nitrogen in a liquid nitrogen pot and add ash of paprika.
Strain the ash in the tea strainer and sprinkle on top the dish when it serve in front of the guest.
Add salt.
