Shrimp Polvo – Squid Salad (Salada de Polvo)

Ingredients for 5 servings:

• 2 small squid
• 2 onions
• 3 bay leaves
• 1 bunch parsley, flat
• 4 tbsp oil
• 6 tbsp vinegar
• ½ tsp salt
• 1 pinch(s) of pepper
• 250 g wheat flour
• 250 g spelt flour
• 300 ml water, lukewarm
• ½ cube of yeast
• 25 shrimp(s)
• 3 garlic cloves
• 1 lemon(s)
• 1 egg(s)
• 200 ml sunflower oil
• 3 tbsp tomato paste
• 2 tbsp whiskey
• 200 g Greek yogurt
• 4 drops of Tabasco
• 2 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• ½ tbsp horseradish
• 1 pinch of salt
• 6 sprigs of dill
• 1 cucumber(s)
• 4 leaves of radicchio
• 1 avocado(s)
• 300 g lamb’s lettuce
• 50 g cranberries, dried
• 2 oranges
• 100 g Parmesan cheese
• 12 pecans
• 3 tbsp olive oil
• 4 tbsp balsamic vinegar (orange balsamic)
• ½ tsp salt
• 1 pinch(s) of pepper
• 100 g cranberries, fresh
• 100 ml orange juice, freshly squeezed
• 1 cinnamon stick(s)
• ½ vanilla pod(s)
• 20 g sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

from the show “The Perfect Dinner” on VOX from 01.07.2020

For the squid salad, bring two completely gutted squid to a boil in a pot with an unpeeled onion and the three bay leaves. Cook for about 2 hours, until the squid has reached the right consistency. Pierce it with a knife every now and then. Each squid behaves slightly differently. Remove the cooked squid from the pot and set aside in a sieve. Now prepare the salad dressing. Roughly dice the second onion, chop the parsley, and mix both together in a bowl with oil, vinegar, salt, and pepper. Then cut the squid into bite-sized pieces and add them to the salad dressing. For the baguettes, dissolve the yeast in lukewarm water and add to the flour. Knead well using the dough hook of a hand mixer. Let the dough rest for about 1 hour. Then form 2 logs, twist the logs slightly, and place them on a baguette tray. Let them rise for another 15 minutes. Then bake at 240°C top/bottom heat or 220°C fan-assisted oven for about 20 minutes. Place a small bowl of water in the oven. After baking, cover the baguettes with a damp cloth for 1 minute. For the shrimp with cocktail sauce, put the egg and sunflower oil in a narrow container. Use a hand blender to briefly process into a mayonnaise. Then add the tomato paste, whiskey, yogurt, Tabasco, lemon juice, horseradish, Worcestershire sauce and salt and mix briefly again. Place the shrimp in a pot of boiling water along with a halved lemon and three crushed garlic cloves and cook for 3 minutes until pink. Then drain the shrimp in a sieve and refresh with cold water. Pour the cocktail sauce into 6 glasses. Dice the avocado and cucumber, cut the lettuce into thin strips and add everything to the cocktail sauce. Garnish with dill and place 5 shrimp on each rim of the glass. For the lamb’s lettuce with oranges and cranberries, make a sauce from the fresh cranberries, orange juice, sugar, lemon juice, vanilla bean, and cinnamon stick. Place everything in a saucepan and bring to a boil, then simmer for another 10 minutes over low heat. Once the cranberries have burst and cooked, strain everything through a sieve and set aside to cool. Trim the lamb’s lettuce, segment the oranges, and grate the cheese. Arrange everything nicely in small bowls. Sprinkle the pecans and cranberries on top. Mix the olive oil, orange balsamic vinegar, salt, pepper, and cranberry sauce in a bowl and drizzle over the prepared salad. Susanne prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 in Stuttgart – on Wednesday, July 1, 2020.