Tony's Table: Black Rice, Calamari, Idiazábal Cheese, Sobrasada, Snow Peas, Red Tobiko

Tony's Table Recipe from Graffit

Executive Chef Jesús Núñez

Black Rice, Calamari, Idiazábal Cheese, Sobrasada, Snow Peas, Red Tobiko

Serves 4 people

1lb Short grain rice
1lb Fresh squid (cleaned), cut into strips
4 oz snow peas
2 oz sobrasada (Spanish sausage)
2 oz idyllic cheese
1 oz tobiko eggs
1 medium Onion
3 garlic cloves
1 qt fish stock
1 oz squid ink
1 pint olive oil, plus 4 tbsp
saffron
2 egg yolks
1 lemon

Preparation:

Dice onion and garlic cloves and sauté in medium hot pan in 2 tbsp olive oil until translucent. Add half the squid pieces, squid ink and rice, cook it all together and add the fish stock.

Put another frying pan on hot and add 2 tbsp olive oil, the rest of the squid and snow peas, stir-fry 2 minutes, add salt to taste.

To prepare the aioli place 2 egg yolks in a small bowl, add the juice of half a lemon, a few sprigs of saffron and cover with 1 pint oil, then emulsify with a whisk or emulsion blender.

Presentation:

Making four different plates: Using a circular or square mold, place the rice in the mold and put the sautéed squid and snow peas on top, scatter with the crumbled sobrasada, slices of cheese and tobiko eggs, scatter dots of the saffron aioli on top and ready to eat.