An exclusive onion-stuffed calamari recipe shared by chef Carles Gaig and prepared for the S.Pellegrino dinner at Gastronomika 2016 event in San Sebastian. To enjoy the dish at its best, pair it with S.Pellegrino water and Versatus white wine – Rias Baixas 2014.
For the Onion Jelly
Finely julienne-slice the onions into very thin pieces and braise over low heat with a little oil until an onion jelly is obtained.
Adjust with salt and set aside.
For the Pork Jelly
For the pork jelly, use the feet and bottom of the rib cage. If possible, use some bones as well.
Cover nearly with water and boil over low heat until it has reached a good density, then pass through a sieve.
Reduce the wine and add juice. Let set until it has a jelly-like consistency, then add butter. Set aside.
For the Squid
Clean the squid, trying not to break the skin.
In a pan, arrange the onion-filled squid and put in the oven with a little oil, then set to the grill position (two minutes). Remove and brush with pork jelly, then put back into the oven (three minutes)
On four plates, draw a fine line with the sauce and arrange the squid, adding a little more of the pork jelly.