Squids canelloni filled with spider crab salad - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Baby squid: 0.5 kg
• Spiny spider crab: 0.8 kg
• Olive oil: 0.1 l
• Onion: 0.1 kg
• Carrots: 0.1 kg
• Leek: 1.0 ud
• Vine tomato: 0.16 kg
• J&B whisky, bottle: 0.01 l
• Goxo flour (W 170 - 200): 0.02 kg
• Table salt: 2.0 g
• Fumet: 0.75 l
• Beetroot packaged: 0.1 kg
• Sunflower oil: 0.05 l
• Fish tails: 2.0 g
• Bouquetiere of fresh vegetables: 1.0 ud
• Vinaigrette for the bouquetiere of fresh vegetables: 0.12 l
• Red pepper: 0.05 kg
• Courgette: 0.05 kg
• Apple vinegar: 0.02 l