Squid Salad with Saffron and Caviar Aioli – Attilus Kaviar N
1. In a small bowl infuse the saffron threads with the vinegar; then add the mayonnaise, garlic, and caviar. Season with pepper and set aside. 2. Cut the peaches in half, remove the stones, and cut...
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Cooking tools:
- Griddle
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Stove
Ingredients
- Cider vinegar - 1 tsp
- Pinch of saffron threads
- Mayonnaise - 4 tbsp
- Clove of garlic crushed - 1
- Caviar - 30g
- Black pepper
- Ripe peaches - 2
- Cured chorizo sausage - 200g
- Cleaned squid and tentacles - 500g
- Extra virgin rapeseed oil - 3 tbsp
- Pomegranate molasses - 1 tbsp
- Salt
- pepper
- Medium red onion sliced - 1
- Pomegranate seeds - 100g
- Ripe tomatoes chopped - 2
- Salted marcona almonds, roughly chopped - 50g
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