Calamares con habas a la Catalana

Ingredients

• 4.5 oz of clean baby squid
• 2 pickled ramps cut in 3-4 pieces each
• Stew: 3 slices of morcilla 1/2 inch thick
• 4 pieces of panceta iberica pre sauted.
• 1/2 cup of fava beans cooked in water for about 4 minutes and shocked in iced water.
• 4 few leaves of mint
• 3 small size chanterelle mushrooms (pre-cooked before service)
• 1 tbsp of anis sambuca
• 2 tbsp of olive oil
• Salt to taste
• 1/2 tbsp of sofrito
• 1/4 cup of water