Ingredients

For the squid:

• 1kg Marfrío squids
• 15-20 prawns
• Asparagus

For the Chantily cream

• 250ml cream
• 4 egg white

For the velouté

• 30 gr butter
• 30 gr flour
• 500 ml fumet
• garlic
• 1 leaf of bay
• Parsley
• Olive oil

For the caramelized onion

• Olive oil
• 1 onion
• 2 spoons of sugar

Steps

For the chantilly cream

Chop the heads of the squids.
Beat the egg white until it turns into a foam.
Add the copped squid heads, season and mix with enveloping movements.
Add the cream (semi-whipped) and mix little by little (we will add the cream two or three times).

(IMPORTANT: All ingredients must be cold)

For the Velouté:

Sauté with butter take two cloves of garlic, 1 bay leaf and a branch of parsley.
Add the onion, let it sauté, add 30 gr. of flour and mix.
Add ½ liter of fish broth and let it boil, stirring so that it does not grip, season and pass through the food mill.

For the squids

Once clean, leave the squid turned over so that when cooking them they close holding the filling. In each squid, introduce a shrimp and muslin. Put it in the oven to give a blast of steam for 4-5 minutes at a temperature of 80ºC.

Later introduce them in the velouté for 10 minutes to cook the squid and the filling completely. Once ready, remove the velouté that remains covering the squid. Complete the cooking.

For the asparagus:

Sauté the asparagus with olive oil and add salt.

For the caramelized onion::

Add a little olive oil to a frying pan and add the julienned onion.
Then add two tablespoons of sugar and let it cook very slowly until the onion takes color and caramelizes.

Serve the ingredients in the same dish.