Mitch Lienhard’s Squid and Chorizo with Bergamot

Name: 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; Fresh Squid pieces, rubbed in salt to clean, and scored lightly; Supremes of Sweet Orange; Supremes of Bergamot; Espellete Pepper Infused Oil

www.four-magazine.com

A spicy dish featuring the delicious combination of charred squid and fiery chorizo by Mitch Lienhard.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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