Mitch Lienhard’s Squid and Chorizo with Bergamot

Ingredients

• 500g “OO” Flour, or all purpose if you do not have access to “00"
• 20 Egg Yolks
• 2 Whole Eggs
• 40g Extra Virgin Olive Oil
• 100g Butter
• 20g Garlic, sliced thin
• 300g White Onion, sliced thin
• 300g Spanish Chorizo, cut into small pieces
• Lemon Juice to taste
• 1.5L Water
• 200g Flour
• 750g Oil
• 20g Squid ink
• Salt to taste
• Smoked Paprika to taste
• 30g Olive Oil
• 3 Shallots, sliced thin
• 5 cloves Garlic, sliced thin
• 10g Sweet Paprika
• 180g Fermented Squid
• 3 Dried Squid, toasted over embers slowly and cut into strips
• 300g Fresh Squid, grilled over embers slowly and sliced
• 3/4 bottle Oloroso Sherry, plus a bit more for final adjustment
• 1000 ml Bonito Stock
• 60g Butter, cold
• 10g Fresh Thyme