As usual every Friday, Karlos Arguiñano has prepared one of his followers’ dishes. In this case, the request has come from Isabel, who has asked him to make some squid with red peppers. And the Basque chef got to work immediately.
First, you have sautéed the onion in a pan. Next, she added the peeled red peppers. The first step is to caramelize everything, for which you have to “let it cook well for a long time.” Afterwards, they are placed in a pressure cooker for six or eight minutes.
The next thing will be to work with the squid, although it can also be done with “cuttlefish or octopus.” It is cut into strips or rings, according to the diner’s taste. And to the pot. There is no need to add water or wine, “because the squid releases a lot of water.” Seven minutes, remove and plate. If we want an accompaniment, he recommends making a handful of white rice.
For dessert, one of Arguiñano’s strong points: making a simple dessert. In this case, he has dared with some caramelized crepes with a touch of orange. Ingredients available to everyone.
Pour all the base ingredients into a glass and blend. The sugar is then caramelized in a pan. We will give it a touch of orange by adding a liqueur and a good splash of orange juice. The next thing is to make the dough in another pan, with a little sugar, butter and the dough. When they are done, all you have to do is pour a splash of the sauce on top.
