Squid Salad with Saffron and Caviar Aioli
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
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 tsp Cider vinegar
- Pinch of saffron threads
- 4 tbsp Mayonnaise
- 1 Clove of garlic crushed
- 30g Royal Siberian Caviar
- Black pepper
- 2 Ripe peaches
- 200g Cured chorizo sausage
- 500g Cleaned squid and tentacles
- 3 tbsp Extra virgin rapeseed oil
- 1 tbsp Pomegranate molasses
- Salt
- pepper
- 1 Medium red onion sliced
- 100g Pomegranate seeds
- 2 Ripe tomatoes chopped
- 50g Salted marcona almonds, roughly chopped
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