Squid and baby pulp

Ingredients for 2 servings:

• 1 m.-sized squid tube(s)
• 6 Octopus (Baby Octopus)
• 2 bags of long grain rice
• 1 large onion(s)
• 1 large shallot(s)
• 1 garlic clove(s)
• 1 small jar of mushrooms
• 1 chili pepper(s)
• 1 small leek
• 1 slice(s) ginger
• 4 tbsp, heaped olive oil
• 4 drops of fish sauce
• 1 large jar of fish stock
• 3 coriander leaves
• 3 tbsp brandy
• 1 tsp relish (chili relish)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

prepared in a wok

Thaw the squid tubes and baby octopus in the refrigerator the day before. Dry them on a kitchen towel. Cut the tubes into small rings, leaving the baby octopus as they are. Heat olive oil in a wok. Add the onion, shallot, garlic, ginger (all diced), and fish sauce. When everything is translucent, fry the whole squid and the whole baby octopus in this stock. Turn frequently. After 3-4 minutes, the squid should be cooked. Check frequently to ensure they don’t become tough. Remove and set aside. Now top up the stock with the small mushrooms, leek slices, fish stock, chili relish, and coriander. When this is thoroughly cooked and the leek still has a bite, add the brandy. Season to taste. Finally, add the whole squid. Heat thoroughly. Ready to serve. I serve it with rice and a mixed salad and a dry white wine.