Shrimp Polvo – Squid Salad (Salada De Polvo)

Summary

Ingredients

• 2 small squid (s)
• 2 onions)
• 3 bay leaves
• 1 bunch parsley, smooth
• 4 tablespoon oil
• 6 tablespoon vinegar
• 0.5 teaspoon ½ salt
• 1 pinch (s) pepper

For the baguettes:

• 250 g wheat flour
• 250 g spelled flour
• 300 ml water, lukewarm
• 0.5 ½ cube yeast

For the prawns:

• 25 shrimp (s)
• 3 clove (s) garlic
• 1 lemon (s)
• 1 egg (s)
• 200 ml sunflower oil
• 3 tablespoon tomato paste
• 2 tablespoon whiskey
• 200 g yourt, Greek
• 4 drops Tabasco
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 0.5 tablespoon ½ horseradish
• 1 pinch (s) salt
• 6 stems dill
• 1 cucumber (s)
• 4 leaves radicchio
• 1 avocado (s)

For the salad:

• 300 g lamb`s lettuce
• 50 g cranberries, dried
• 2 orange (s)
• 100 g parmesan in one piece
• 12 pecans
• 3 tablespoon olive oil
• 4 tablespoon balsamic vinegar (orange balsamic vinegar)
• 0.5 teaspoon ½ salt
• 1 pinch (s) pepper
• 100 g cranberries, fresh
• 100 ml orange juice, freshly squeezed
• 1 cinnamon stick (s)
• 0.5 ½ vanilla pod (s)
• 20 g suar
• 1 tablespoon lemon juice

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Instructions

1. For the squid salad, bring two completely gutted squids to a boil together with an unpeeled onion and the three bay leaves. Cook for about 2 hours until the squid is the right consistency. In between, just stab it with the knife. Every squid behaves a little differently. Take the cooked squids out of the pot and put them to one side in a colander.
2. Now prepare the salad dressing. To do this, cut the second onion into large cubes, chop the parsley and mix both together in a bowl with oil, vinegar, salt and pepper. Then cut the squids into bite-sized pieces and add them to the salad sauce.
3. For the baguettes, dissolve the yeast in lukewarm water and add to the flour. Knead well with the dough hook of the hand mixer. Let the dough rest for about 1 hour.
4. Then form 2 rolls, screw in the rolls a little more and place on a baguette tray. Let it go again for 15 minutes.
5. Then bake at 240 ° C top / bottom heat or 220 ° C convection for about 20 minutes. Put a small bowl of water in the oven. After baking, cover the baguettes with a damp cloth for 1 minute.
6. For the shrimp with cocktail sauce, put the egg and sunflower oil in a narrow container. Use the hand blender to briefly process into mayonnaise. Then add the tomato paste, whiskey, yoghurt, Tabasco, lemon juice, horseradish, Worcester sauce and salt and stir again briefly.
7. Put the shrimp in a saucepan of boiling water along with a halved lemon and three crushed cloves of garlic and cook for 3 minutes until they are pink. Then drain the shrimp in a colander and rinse with cold water.
8. Pour the cocktail sauce into 6 glasses. Dice the avocado and cucumber, cut the lettuce into fine strips and add everything to the cocktail sauce. Garnish with dill and place 5 shrimp on the edge of the glass.
9. For the lamb`s lettuce with oranges and cranberries, cook a sauce from the fresh cranberries, orange juice, sugar, lemon juice, vanilla pod and cinnamon stick. Put everything in a saucepan and bring to the boil, then simmer for another 10 minutes over a low flame.
10. When the cranberries have popped open and overcooked, strain everything through a sieve and set aside, allow to cool.
11. Clean the lamb`s lettuce, fillet the oranges and slice the cheese. Arrange everything nicely in bowls. Scatter the pecans and cranberries on top.
12. Mix the olive oil, orange balsamic vinegar, salt, pepper and the cranberry sauce in a bowl and spread over the salad.
13. Susanne prepared this recipe as a starter in the program The Perfect Dinner - Day 3 in Stuttgart - on Wednesday, July 1st, 2020.